Rib-eye is a primo steak, equally prized in home kitchens and upscale steakhouses. Cut from the tender area between the chuck and the short loin, rib-eye is meaty and rich in flavor, with just enough white marbling for juicy, mouthwatering goodness. Rib-eye isn't a budget meat, but it's worth every penny. The griddle is an ideal cooking surface for rib-eye, which benefits from quick cooking at high temperatures. For the best flavor, cook the steak the same day you bring it home from the supermarket.
Remove the steak from the refrigerator and let it sit for approximately 20 minutes to come to room temperature.
Season the meat generously with freshly ground black pepper.
Heat the griddle over medium-high temperature until the griddle is smoking hot and a drop of water skitters across the surface. Don't oil the griddle.
Place the steak on the griddle and let it cook for 2 or 3 minutes, then flip the steak with tongs.
Brush the steak generously with about 4 ounces of butter, then let the butter melt evenly around the meat and onto the griddle. If desired, top the steak with several garlic slivers of garlic.
Pour off the melted butter and add another layer of butter when the first layer of butter stops foaming. You can also add more garlic, if desired.
Cook the steak, turning frequently, until the meat is golden brown on both sides, and a meat thermometer reaches 145 degrees Fahrenheit. This temperature is medium-rare, the recommended level of doneness for moist, tender rib-eye steak.
Place the steak on a serving plate and let it rest, uncovered, for 10 minutes. Sprinkle the steak with salt to taste and serve.