Beef Rib Steak Recipe

Name: Beef Rib Steak
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 2 steaks
Cuisine: American
Ingredients: 2 bone-in ribeye steaks, about 1.5 inches thick (16 oz each); 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 2 sprigs fresh rosemary; 3 cloves garlic, smashed

American · Main course · 24 min total

Beef Rib Steak recipe videos

A thick-cut bone-in ribeye steak, pan-seared to perfection and finished with butter and herbs for a rich, flavorful crust and tender interior.

10
min prep

14
min cook

2
servings

680
kcal/serving

Ingredients

2 bone-in ribeye steaks, about 1.5 inches thick (16 oz each)
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
2 sprigs fresh rosemary
3 cloves garlic, smashed

Instructions

Remove steaks from refrigerator 30 minutes before cooking. Pat dry with paper towels. Season generously on all sides with salt and pepper.
Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add oil and swirl to coat.
Carefully place steaks in skillet. Cook without moving for 4 minutes for medium-rare, or until a deep brown crust forms.
Flip steaks. Add butter, rosemary, and garlic to skillet. Tilt pan and spoon melted butter over steaks continuously for 3-4 minutes (for medium-rare).
Transfer steaks to a cutting board. Let rest 5 minutes. Serve whole or slice against the grain.

Tips

Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Let steaks rest at least 5 minutes before slicing to retain juices.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

More about Beef Rib Steak →

AI estimate may be inaccurate · Terms