Rib-Eye Steak

My love for steak cannot be denied. While every cut of steak holds a special place in my heart, my favorite cut has to be the luxuriously marbled rib-eye cut. Guaranteed to taste just like a good old NYC steakhouse. This technique has been inspired by the great, Raymond Blanc.



  • 16 – 22oz Rib-Eye Steak

  • Course Sea salt

  • Freshly ground black pepper

  • 2 - 3 fresh stems of rosemary

  • 4 - 5 lightly crushed whole garlic cloves

  • Salted butter



  1. Pat dry your rib-eye and leave to rest at room temperature

  2. Liberally season with sea salt and freshly ground black pepper on both sides

  3. Heat your cast iron skillet on medium-high heat

  4. Place a splash of oil in the pan and lay the rib-eye in the pan

  5. Cook each side for 5 minutes on each each side to get a golden crust

  6. 2 minutes before complete for medium-rare (or 3 minutes for medium), add a generous nub of butter, rosemary branches, and garlic cloves

  7. Tilt the pan away and baste the steak with the perfumed-butter

  8. Remove steak from pan and let rest for 5 to 10 minutes

  9. Plate and serve with your favorite sides

  10. Done