Ingredients:

  • 1 (1.5-2 inch thick) Ribeye Steak (approx. 16-20 oz / 450-570g), bone-in or boneless
  • 2 tablespoons (30ml) Olive Oil, extra virgin
  • 1 tablespoon (15g) Unsalted Butter
  • 2 cloves Garlic, minced
  • 1 sprig Fresh Rosemary
  • 1 teaspoon (6g) Kosher Salt, or to taste
  • ½ teaspoon (3g) Freshly Ground Black Pepper, or to taste

Instructions:

  1. Pat the ribeye dry with paper towels. Season generously with salt and pepper on all sides. Let the steak rest at room temperature for 30-60 minutes.
  2. Preheat oven to 400°F (200°C).
  3. Heat olive oil in the cast iron skillet over high heat until shimmering. Sear the steak for 2-3 minutes per side, creating a rich, golden-brown crust. Sear the edges as well!
  4. Reduce heat to medium. Add butter, minced garlic, and rosemary sprig to the skillet. Tilt the skillet and spoon the melted butter over the steak for about 1 minute, basting constantly.
  5. Transfer the skillet to the preheated oven.
  6. Bake until the internal temperature reaches your desired doneness: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-145°F (57-63°C), Medium-Well: 145-155°F (63-68°C), Well-Done: 155°F+ (68°C+)
  7. Remove the steak from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes before slicing against the grain and serving.