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Ribeye Steak

Prep Time:

35 Minutes

Cook Time:

10-20 Minutes





About the Recipe

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour – great with a red wine sauce


  • Dry-aged Ribeye Steak

  • Freshly ground black pepper

  • 1 tbsp. extra-virgin olive oil

  • 2 tbsp. unsalted butter

  • 3 garlic cloves, lightly smashed

  • 2-3 sprigs fresh thyme

  • 2-3 sprigs fresh rosemary

  • Flaky sea salt


  1. On a plate, season steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.

  2. In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.

  3. Flip the steak and cook, undisturbed, 6 minutes more.

  4. Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more.

  5. Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving.

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