📝 About This Recipe
The ribeye is the crown jewel of the steakhouse, celebrated for its rich marbling and deep, beefy flavor. This recipe utilizes the classic French 'arrosé' technique, where the steak is continuously basted with foaming brown butter, aromatic garlic, and fresh herbs to create a decadent crust and tender interior. It is the ultimate expression of luxury for any red meat lover, promising a melt-in-your-mouth experience that rivals the world's finest bistros.
🥗 Ingredients
The Steak
- 2 pieces Bone-in Ribeye Steaks (1.5 to 2 inches thick, approximately 18-22 oz each)
- 2 tablespoons Kosher Salt (Diamond Crystal preferred for even coverage)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Aromatics for Basting
- 4 tablespoons Unsalted Butter (high-quality European style)
- 4-5 cloves Garlic (smashed but skin removed)
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 1 piece Shallot (halved lengthwise)
Finishing Touches
- 1 pinch Maldon Sea Salt (flaky salt for finishing)
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator at least 45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear, so ensure the surface is bone-dry.
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3
Season the steaks aggressively on all sides, including the fatty edges, with the kosher salt and cracked black pepper. Press the seasoning into the meat firmly.
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4
Place a heavy cast-iron skillet over high heat until it begins to wisps with smoke. This usually takes about 3-5 minutes of preheating.
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5
Add the grapeseed oil to the pan, swirling to coat the bottom. It should shimmer and move like water.
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6
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Press down lightly with a spatula to ensure full contact.
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7
Sear the first side without moving the steaks for 3-4 minutes until a deep, dark mahogany crust has formed.
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8
Flip the steaks. Use tongs to sear the thick fat cap on the side of the steak for about 60 seconds to render out the flavorful fat.
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9
Reduce the heat to medium-high. Add the butter, smashed garlic cloves, thyme, rosemary, and shallot to the pan.
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10
Once the butter is foaming and smelling nutty, tilt the pan slightly so the butter pools at the bottom with the aromatics.
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11
Use a large spoon to continuously pour the hot, flavored butter over the steaks for the remaining 3-4 minutes of cooking.
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12
Check the internal temperature with an instant-read thermometer. Aim for 130°F (54°C) for medium-rare, as the temperature will rise during resting.
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13
Remove the steaks from the pan and place them on a warm plate or wooden cutting board. Pour a little of the remaining pan butter over them.
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14
Allow the steaks to rest undisturbed for at least 10 minutes. This allows the juices to redistribute back into the muscle fibers.
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15
Slice against the grain if desired, sprinkle with flaky Maldon salt and fresh parsley, and serve immediately.
💡 Chef's Tips
Always use an instant-read thermometer rather than relying on time alone, as pan thickness and steak temperature vary. Don't crowd the pan; if your skillet isn't large enough for two steaks, cook them in batches or use two separate pans. If the butter begins to smoke too darkly or smell burnt, immediately lower the heat or add a small splash of fresh oil to cool it down. For the best crust, salt your steaks the night before and leave them uncovered in the fridge; this 'dry brines' the meat and dries the exterior. Avoid using extra virgin olive oil for the initial sear as its smoke point is too low and it will become bitter.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a smoky Malbec to cut through the rich marbling of the ribeye. Serve alongside creamy garlic mashed potatoes or duck-fat roasted fingerling potatoes. A side of charred broccolini with lemon zest or creamed spinach provides a perfect earthy balance. Top with a dollop of homemade chimichurri or a red wine reduction sauce for an extra layer of acidity. Finish the meal with a crisp wedge salad topped with blue cheese dressing and crispy bacon.