Ingredients:
• 1 ribeye steak (1–1.5 inches thick)
• 1 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary
• Salt and black pepper, to taste
Instructions:
1. Bring the Steak to Room Temperature
• Take the steak out of the fridge 30–45 minutes before cooking. This ensures even cooking.
2. Season the Steak
• Pat the steak dry with paper towels.
• Season generously with salt and black pepper on both sides.
3. Preheat the Pan
• Use a cast iron skillet or a heavy-bottomed pan.
• Heat it over high heat until it’s very hot (almost smoking).
4. Sear the Steak
• Add 1 tbsp olive oil to the hot pan.
• Place the steak in the pan and don’t move it for 2–3 minutes.
• Flip and cook the other side for another 2–3 minutes for a medium-rare steak.
5. Baste with Butter and Herbs
• Reduce heat to medium-low.
• Add butter, garlic, and thyme/rosemary to the pan.
• Tilt the pan slightly and spoon the melted butter over the steak continuously for 1–2 minutes.
6. Check for Doneness
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-Well: 150–155°F (65–68°C)
Use a meat thermometer to check the internal temperature.
7. Rest the Steak
• Transfer the steak to a plate and let it rest for 5–10 minutes. This allows the juices to redistribute.
8. Serve and Enjoy!
• Slice against the grain and serve with your favorite sides like mashed potatoes, grilled veggies, or a simple salad.
Enjoy your juicy, flavorful ribeye steak! Let me know if you need more tips!