Ingredients
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.
BBQ & Grilling
2. Pat Completely Dry
Moisture prevents browning. Use paper towels and dry thoroughly.
3. Season Generously
Coat both sides with kosher salt and black pepper. Don’t be shy — thick steaks need proper seasoning.
Pro Tip:
For even deeper flavor, salt the steak 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.
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