1. Bring the meat to room temperature

• Let the ribeye sit at room temperature for 30–45 minutes.

• Season generously with salt.

• Crush the white pepper in a mortar (keep it fairly coarse).

2. Sear

• Heat a cast‑iron skillet until very hot.

• Add the oil.

• Sear the ribeye for 2–3 minutes per side, until a deep crust forms.

• Add the butter, garlic, and thyme.

• Baste the meat with the foamy butter for 1 minute.

3. Oven cooking

Transfer to a 180°C (350°F) oven:

• 10–12 min for rare

• 15–18 min for medium

Use a thermometer if possible:

• 50–52°C → rare

• 55–57°C → medium

(For BBQ: sear over direct heat, then finish over indirect heat.)

4. Rest

• Let the meat rest for 10 minutes under a sheet of foil.

• Lightly sprinkle extra white pepper just before serving.

Quick white pepper sauce (optional)

• Deglaze the pan with 100 ml heavy cream (35%).

• Add 1 tsp crushed white pepper.

• Reduce for 3–4 minutes.

• Season lightly with salt.

Chef’s tip

White pepper burns faster than black pepper → add it after searing or at the end of cooking to preserve its aroma.