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Classic Rib Eye Steak with Signature Seasoning inspired by Hilltop Steakhouse
Inspired by Hilltop Steakhouse

Classic Rib Eye Steak with Signature Seasoning

Main Course
A premium steakhouse entree featuring a thick-cut rib eye steak seasoned with a signature spice blend. This cooking method creates a flavorful crust while maintaining a juicy, tender interior, showcasing the natural marbling and rich flavor of this prized cut of beef.
Prep Time 15 mins
Cook Time 15 mins
Inactive Time 45 mins
Total Time 75 mins
Servings 1

Ingredients

  • 14 oz Bone-in rib eye steak (1.5 inches thick, at room temperature)
  • 1 tbsp Kosher salt
  • 1 tsp Black pepper (Freshly ground)
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/4 tsp Dried thyme
  • 1 tbsp Vegetable oil (High smoke point)
  • 2 tbsp Unsalted butter
  • 2 whole Garlic cloves (Smashed)
  • 1 sprig Fresh rosemary
  • 2 sprigs Fresh thyme

Tools You'll Need

  • Cast-iron skillet
  • Instant-read meat thermometer
  • Tongs
  • Small mixing bowl
  • Paper towels

Chef's Tip

For the most accurate cooking results, use an instant-read thermometer inserted into the thickest part of the steak. Pull the steak from heat at 130°F for medium-rare as it will continue cooking during the rest period.

Instructions

  1. Remove steak from refrigerator and let stand at room temperature for 30-45 minutes before cooking.
  2. Mix salt, pepper, garlic powder, onion powder, and dried thyme in a small bowl to create the signature seasoning blend.
  3. Pat steak completely dry with paper towels. Season generously on all sides with the seasoning blend, pressing gently to adhere.
  4. Heat a cast-iron skillet over high heat until very hot. Add vegetable oil and swirl to coat the pan.
  5. Carefully place steak in the hot skillet and sear undisturbed for 3-4 minutes until a brown crust forms.
  6. Flip steak and sear the other side for 3-4 minutes.
  7. Reduce heat to medium. Add butter, garlic cloves, and herb sprigs to the pan. As butter melts, tilt the pan and spoon the herb-infused butter over the steak continuously for 2-3 minutes.
  8. Check internal temperature with an instant-read thermometer: 125°F for rare, 130-135°F for medium-rare, 140°F for medium.
  9. Transfer steak to a cutting board and let rest for 10 minutes before slicing.

Plating

Slice steak against the grain and arrange on a warmed plate. Spoon some of the pan juices over the meat and garnish with a fresh herb sprig. Serve with a side of warm horseradish sauce in a small ramekin.

Storage & Reheating

Leftover steak can be refrigerated in an airtight container for up to 3 days. To reheat, wrap loosely in foil and warm in a 275°F oven until just heated through to avoid overcooking. Alternatively, slice thinly and serve cold for sandwiches.

About This Recipe

This classic rib eye preparation draws from the legendary steaks served at Hilltop Steakhouse. The combination of a well-seasoned crust and butter-basting technique creates a steak that's flavorful on the outside while remaining juicy within. The accompaniment of horseradish sauce complements the rich beef flavor.

How did it turn out?

We'd love to hear about your experience making this recipe!