Prepare the Steak (1-24 hours before):
· Pat the steak extremely dry with paper towels. Moisture is the enemy of a good sear.
· Season generously on all sides with kosher salt and pepper. Don’t be shy—the surface should be well-covered.
· For Best Results: Place the seasoned steak on a wire rack in the fridge, uncovered, for 1-24 hours. This “dry-brine” draws out moisture, which then re-absorbs, seasoning the meat deeply and drying the surface for an incredible crust.
Bring to Room Temperature (30-60 min before cooking):
· Take the steak out of the fridge and let it sit on the counter. This promotes more even cooking.
Preheat the Pan:
· About 15 minutes before cooking, place your dry skillet on medium-high heat. Get it very hot. You should see wisps of smoke.
Sear the First Side:
· Add the oil to the hot pan. It should shimmer immediately.
· Carefully place the steak in the center. It should sizzle loudly.
· DO NOT MOVE IT. Let it sear undisturbed for 2-3 minutes until a deep brown crust forms.
Sear the Second Side & Baste:
· Flip the steak using tongs. Sear for another 2-3 minutes.
· Reduce heat to medium. Add butter, garlic, and herbs to the pan.
· As the butter melts, tilt the pan and use a spoon to continuously baste the steak with the foaming butter, garlic, and herb-infused oil for 1-2 minutes. Get the butter over the top and edges.
Check Temperature & Finish:
· Insert an instant-read thermometer into the side of the steak, into the thickest part.
· For Medium-Rare (130-135°F / 54-57°C): This is the ideal temp for ribeye, as the fat fully renders. Total cook time is usually 8-10 minutes for a 1.5-inch steak.
· If needed, you can flip and cook for another minute per side, continuing to baste, until the target temp is reached.
· Tip: The temperature will rise 5-10°F during resting (carryover cooking).
Rest (Crucial Step!):
· Transfer the steak to a wire rack or warm plate. Let it rest for 5-10 minutes. This allows the juices to redistribute. If you skip this, the juices will run out on the cutting board.
Slice and Serve:
· Slice against the grain (across the long muscle fibers) for maximum tenderness.
· Serve immediately. A final sprinkle of flaky sea salt is a nice touch.
Cooking Temperatures (Final Temp after resting):
· Rare: 120-125°F (49-52°C)
· Medium-Rare: 130-135°F (54-57°C) ← Recommended
· Medium: 140-145°F (60-63°C)
· Medium-Well: 150-155°F (66-68°C)
Alternative Method: Reverse Sear (Excellent for Thick Steaks)
This method is foolproof for steaks over 1.5 inches thick and gives you perfect edge-to-edge doneness.
Season the steak as directed.
Low Oven: Preheat oven to 250°F (120°C). Place steak on a wire rack set over a baking sheet. Cook until the internal temperature is 10-15°F below your desired final temp (e.g., 115°F for medium-rare). This can take 30-45 minutes.
Sear: Heat your skillet over high heat with oil. Sear the steak for 45-60 seconds per side until a spectacular crust forms.
Add butter and herbs in the last 30 seconds of searing to baste.
Rest for 5 minutes and serve.
Serving Suggestions:
· Classic: A compound butter (like blue cheese or herb) melting on top.
· Sauce: A simple pan sauce made with the fond (browned bits), red wine, and beef broth.
· Sides: Creamy mashed potatoes, crispy roasted potatoes, sautéed mushrooms, asparagus, or a simple arugula salad.
Enjoy your masterpiece! The key is a hot pan, good seasoning, and trusting your thermometer.
