Pan-Broiled Ribeye




Yield: 2 servings

Okay so it’s probably obvious that this is not a cheap or light dish.  This is decadence in its purest form…a thick slice of meat on the bone, golden brown from the broiler and bathed in a garlicky butter.  Make this for a special occasion.  Ribeye is by far my favorite cut of steak because of the marbling, tenderness and rich, beefy flavor.  I love cooking steaks in the oven because a) it doesn’t make a mess on my stove, b) the smoke detectors will (most likely) not go off because of the smoke from the roaring hot pan and c) it forces you to leave the steak the hell alone and allow it to get golden-brown.   You can certainly do this on the stovetop, but I’ll save that for when I have my commercial vent hood in my dream kitchen.


One 2- to 3-pound bone-in ribeye steak (about 1-1/2 to 2 inches thick), preferably prime and/or dry-aged

Kosher salt and freshly ground black pepper

3 tablespoons butter

4 to 5 sprigs of thyme

4 garlic cloves, crushed slightly

1 medium shallot, cut in four pieces

Sea salt and freshly ground black pepper, to finish


Pull your steak out of the refrigerator at least 30 minutes before you want to cook it and season very generously with kosher salt.  Preheat the broiler to high and place a 10 or 12-inch (depending on the length of the bone) cast-iron skillet in the oven to heat.  When the pan is ripping hot, add the steak and leave it, untouched, for 6 to 8 minutes.  The first side should be golden brown.  Flip the steak and broil for another 6 to 8 minutes, depending on your desired doneness.  Remove the pan from the oven and place on the stove over medium heat.  Add 3 tablespoons of butter, the thyme, garlic cloves and shallot.  When the butter is melted, till the pan at a 45-degree angle and use a large spoon to scoop butter from the pan over the steak.  Continue to do this for 2 to 3 minutes.  Remove the pan from the heat and place the steak on a plate to rest.  Do not cook your steak beyond medium-rare, I beg you.  The internal temperature should be somewhere between 110° and 120°, for medium-rare; the temperature will increase as it rests.  When the steak has rested for at least 10 minutes, cut the meat from the bone and slice against the grain until thick slices.    Place on a serving platter and drizzle a little of the pan drippings over the steak.  For a fancy look, fan the steak slices around the bone as they laid before the steak was cut.  Grind some fresh pepper over the top and sprinkle with high-quality sea salt.

Just in case you want to see inside this baby

Related Posts

Leave a Reply

%d bloggers like this: