1. High Marbling = Maximum Flavor
Fat equals flavor. As the steak cooks, the intramuscular fat melts and bastes the meat from the inside, creating a juicy, buttery texture.
2. The Bone Adds Depth
The bone helps retain moisture and acts as a heat conductor, allowing the meat around it to cook evenly and stay tender.
3. Perfect for High-Heat Cooking
Because of its fat content, ribeye performs beautifully when seared at high temperatures. It forms a crispy, caramelized crust while remaining juicy inside.
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.
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.
