1 thick-cut bone-in ribeye (2–2.5 inches thick, about 2–3 lbs)
Kosher salt (generous amount)
Freshly ground black pepper
2 tablespoons unsalted butter
2 garlic cloves, smashed
Fresh rosemary or thyme
1 tablespoon high smoke-point oil (avocado or olive oil)
Step 1: Preparing the Steak (Critical for Success)
1. Bring to Room Temperature
Remove the steak from the refrigerator 45–60 minutes before cooking. Cold meat cooks unevenly.
2. Pat Completely Dry
Moisture prevents browning. Use paper towels and dry thoroughly.
3. Season Generously
Coat both sides with kosher
and black pepper. Don’t be shy — thick
need proper seasoning.
Pro Tip:
For even deeper flavor, salt the
and let it rest uncovered in the refrigerator for 4–24 hours. This is called dry brining and enhances flavor and crust formation.
Method 1: Pan-Seared + Oven Finished (Professional Steakhouse Method)
This method gives you maximum crust with perfect interior doneness.
Step 1: Sear
Preheat oven to 400°F (200°C).
Heat a cast iron skillet over high heat for 3–5 minutes.
Add oil.
Place steak in the pan and DO NOT move it for 3–4 minutes.
You want a deep golden-brown crust. This is the Maillard reaction — the chemical process responsible for steakhouse flavor.
Step 2: Flip and Baste
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