A ribeye is pretty choice…Tender, marbled, and flavorful on its own. You don’t have to do much to achieve greatness here.

As mentioned in other posts, we really do believe that meat’s flavor is impacted by its quality and treatment, starting at the farm, through the butchering, all the way to how you handle it in your kitchen. If you’re able, support local farmers at a Farmer’s Market or try to get a fresh cut from the Butcher’s Counter at your grocery store.


  • 1 Bone-In Ribeye Steak

  • 3 cloves garlic, crushed (optional)

  • a few sprigs of rosemary or thyme (or both!)

  • salt and pepper


  1. Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes.

  2. Heat oil in your 9in Skillet over high heat until it just begins to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

  3. Add butter, herbs (if using), and garlic (if using) to the skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium. To baste, tilt the skillet slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots.

  4. Continue flipping and basting until an instant-read thermometer inserted into thickest part of the steak reads 120 to 125°F for medium-rare or 130°F for medium, 8 to 10 minutes total.

  5. Immediately transfer steak to a large plate and pour pan juices on top. Let rest 5 to 10 minutes before serving.

May 05, 2021 — Matt Cavallaro