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Melt-in-Your-Mouth Ribeye (Steakhouse Style)

A melt-in-your-mouth ribeye cooked in a cast iron skillet and finished in the oven, then basted with garlic and rosemary butter for a juicy, steakhouse-style result at home.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 40 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 thick-cut ribeye steaks 1¼–1½ inches
  • Kosher salt generous
  • Fresh cracked black pepper
  • 1 –2 tbsp neutral oil avocado or olive
  • 2 –3 tbsp butter
  • 2 garlic cloves smashed
  • 1 –2 sprigs fresh rosemary

Method
 

Instructions
    Prep the Steak
    1. Remove steaks from the fridge 30–45 minutes before cooking.
    2. Pat completely dry and season generously with salt and pepper on all sides.
    Preheat
    1. Preheat oven to 450°F.
    2. Place cast iron skillet in the oven for 15–20 minutes to heat thoroughly.
    Sear
    1. Carefully remove skillet and place on stovetop over high heat.
    2. Add oil and immediately place steaks in the pan. Do not move them.
    3. Sear 2½–3 minutes per side until a deep brown crust forms.
    4. Hold steak on its fat edge for 20–30 seconds to render.
    Butter Baste
    1. Reduce heat slightly.
    2. Add butter, garlic, and rosemary.
    3. Tilt the pan and continuously spoon butter over the steaks for 60–90 seconds.
    Oven Finish
    1. Transfer skillet back to oven.
    2. Cook 3–6 minutes, checking temperature early.
    3. Remove steaks at 130–132°F for medium.
    Rest
    1. Remove steaks and let rest for 8–10 minutes.
    2. Temperature will rise to 135–140°F.

    Notes

    Ribeye likes more seasoning than you think. Season until your ancestors tell you to stop, don’t be shy
    If your pan isn’t hot enough, your steak will steam; we want it to sear
    Use a thermometer for consistent results
    Not all steaks in the same pack are equal — choose the one with more marbling

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