Hubby's Perfect Ribeye

Cindy McLaughlin


My husband has been perfecting this recipe for 13 years. We feel that he has finally got it "just right!"

pinch tips: How to Use a Meat Thermometer




24 Hr


25 Min


Pan Fry


16 oz
ribeye 1" - 1 1/2" thick
1 tsp
kosher salt per side
1 tsp
peppercorns, tricolored, freshly cracked per side
1/2 tsp
garlic powder per side
1 Tbsp
butter, softened

Directions Step-By-Step

Keys to choosing the perfect ribeye steak.
1.) Type of Beef: Prime - Costco has prime beef.
2.) Thickness: 1" to 1 1/2"
3.) Marbling: Lots of small marbling all over the cut of meat. No large blobs of fat in the middle.
Prep Time: 1-4 days
This is a long time, but it does mimic the dry ageing used in the best steak houses.

Place steak on a the smallest plate it will fit on. Cover with a paper towel. Refrigerate for 1 to 4 days. Replace paper towel daily or more often if damp.
Remove steak from refrigerator. Preheat oven to 350 F.
Place steak on a cake rack over your broiler pan and bake for 10 minutes.

The idea is to have the steak reach a temperature of 100°F. Use a meat thermometer. (Time is approximate and depends on your individual oven's temperature and the thickness of your steak.)
Let steak rest for 10 minutes. (Don't skip this part. It allows the juices to redistribute and keeps the meat from drying out.)
While steak is resting, preheat a cast iron pan to screaming hot.
Season steak with salt and pepper only at this point.
Add steak to pan in a well-ventilated room for 2 minutes on each side for medium-rare steak. (It will smoke!)
Remove steak from pan and cool for 5-10 minutes to redistribute the juices.
Add butter and garlic powder. (Optional but we love it!)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #steak, #ribeye