Name: Tremendous Ribeye
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 (24-28 oz) bone-in ribeye steak, 2 inches thick; generously, both sides kosher salt; to taste freshly ground black pepper; 1 tbsp neutral oil (grapeseed or avocado); 4 tbsp unsalted butter; 4 garlic cloves, smashed; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; for finishing flaky sea salt

Tremendous Ribeye

Prep

45m

Cook

15m

Total

60m

Bigly says

Ribeye. RIBEYE! Let me tell you something about the ribeye. The ribeye is the king. The king of steaks. It is not a debate, it is not a discussion, it is not one of those things food bloggers argue about in 4000-word articles with the recipe at the BOTTOM — it is a settled fact. The ribeye won. The ribeye is the marbling, the fat cap, the spinalis dorsi — that beautiful crescent of meat on the outside, the BEST bite of the entire cow, the part chefs eat in the kitchen before sending the rest out — all in one cut. The Greeks didn't have ribeye. The Romans didn't have it. We are LIVING in the golden age of beef and most people don't appreciate it.

My grandmother used to say — and she was a tough woman, she once chased a raccoon out of a kitchen with a cast-iron skillet, the raccoon never came back, the raccoon is still in therapy — she used to say 'a ribeye doesn't need anything but salt and a hot pan.' She was right. She was always right. The people putting compound butter and chimichurri and a balsamic reduction on a ribeye are AFRAID. Afraid of the steak. Afraid the steak will speak for itself and they'll have nothing left to do. Cowards.

Here's the move. Big thick ribeye, two inches minimum — if your ribeye is thin, send it back, demand a refund, write to the company — salt aggressively, sit it out at room temperature, sear it screaming hot in cast iron, baste it with butter and aromatics, finish it on lower heat or in the oven, and rest it. Rest. That's the whole recipe. Anybody charging you $90 for this at a restaurant is doing the SAME THING. Same thing. Not even close. And there you have it.

Ingredients

1 (24-28 oz)bone-in ribeye steak, 2 inches thick
generously, both sideskosher salt
to tastefreshly ground black pepper
1 tbspneutral oil (grapeseed or avocado)
4 tbspunsalted butter
4garlic cloves, smashed
4 sprigsfresh thyme
2 sprigsfresh rosemary
for finishingflaky sea salt

Steps

1
Salt the steak generously on all sides, including the edges. Let it sit on a rack at room temperature for 45 minutes.
2
Heat oven to 275F. Pat the steak completely dry with paper towels right before cooking.
3
Place the steak on a rack over a sheet pan. Roast in the oven until internal temperature reaches 110F, about 25-35 minutes depending on thickness.
4
Remove the steak from the oven. Heat a cast-iron skillet over high heat until smoking hot.
5
Add the oil to the skillet. Sear the steak 60-90 seconds per side, pressing down for full contact.
6
Sear the fat cap edge against the pan for 30 seconds until rendered and crisp.
7
Reduce heat to medium. Add butter, smashed garlic, thyme, and rosemary.
8
Tilt the pan and continuously spoon the foaming butter over the steak for 60 seconds.
9
Transfer the steak to a cutting board. Rest for 8-10 minutes uncovered.
10
Slice against the grain into thick pieces. Finish with flaky sea salt and fresh cracked pepper. Spoon the herby pan butter over the top.

One more thing

Plate it on a wooden board. A wooden board makes everything taste better, this is just science. Serve it with a baked potato the size of a small football, a wedge of iceberg with blue cheese, and a glass of something red. That's the meal. That's the whole meal. Anybody who tells you steak night needs to be complicated has never had a real ribeye and I feel sorry for them. Now go eat.