If you love steakhouse-style steak with a deep, crispy crust and a tender, juicy inside, this recipe is for you! The key is dry brining — a simple technique that seasons the steak deeply while removing surface moisture so it develops an incredible crust when seared. With just a few ingredients and a hot pan or grill, you can make a restaurant-quality ribeye at home.
Ingredients
1 large ribeye steak, bone-in (about 1–1.5 inches thick)
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika (optional, for extra flavor)
1–2 tbsp olive oil or butter
Fresh rosemary or thyme (optional for basting)
Preparation & Cooking
Dry Brine the Steak
Pat the steak dry with paper towels.
Sprinkle kosher salt evenly on both sides.
Place the steak on a rack uncovered in the fridge for at least 4 hours (overnight is best).
This helps the salt penetrate the meat and dries the surface for a better crust.
Season Before Cooking
Take the steak out of the fridge 30 minutes before cooking to reach room temperature.
Mix black pepper, garlic powder, and smoked paprika.
Rub both sides of the steak with the seasoning blend.
Add a little oil on the steak to help the spices stick and promote searing.
Sear the Steak
Heat a heavy skillet (cast iron recommended) or grill over high heat until very hot.
Add a little oil, then place the steak down without moving it.
Sear for 2–3 minutes per side to develop a crust.
Finish Cooking
Lower the heat and continue cooking to your preferred doneness:
Rare: 50–52°C / 122°F
Medium-rare: 55–57°C / 130°F
Medium: 60–63°C / 140°F
Optional: Add butter, rosemary, or thyme to the pan and baste the steak for extra flavor.
Rest & Serve
Transfer the steak to a plate and rest for 5–10 minutes before slicing.
Slice against the grain and serve.
🍽 Tips for the Best Results
Dry brine longer for a deeper flavor.
Cast iron pans give the best crust.
Don’t move the steak while searing — let the crust form naturally.
Use a meat thermometer for perfect doneness.
Enjoy