Experience the authentic taste of a perfectly seared ribeye steak, boasting a caramelized crust and tender, juicy center that melts in your mouth. This classic preparation highlights the rich flavors of the beef, complemented by a hint of garlic and herbs.
This method of cooking steak has become a staple in American households, celebrated for its simplicity and ability to enhance the natural flavors of quality beef.
1 12-16 oz ribeye steak (1 inch thick)
1 tbsp olive oil
Salt to taste
Black pepper to taste
2 cloves garlic, crushed
2 sprigs fresh thyme
2 tbsp unsalted butter
1. Remove the ribeye steak from the refrigerator and allow it to reach room temperature for about 30 minutes, ensuring even cooking.
2. Pat the steak dry with paper towels to remove excess moisture, promoting a better sear.
3. Generously season both sides of the steak with salt and black pepper.
4. Preheat a cast iron skillet over medium-high heat, adding olive oil once hot.
5. Once the oil is shimmering, carefully place the steak in the skillet, searing for 3-4 minutes without moving it to achieve a golden-brown crust.
6. Flip the steak and add the crushed garlic, thyme, and unsalted butter to the pan.
7. Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter and herbs for an additional 3-4 minutes, or until desired doneness.
8. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before serving.
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the steak in a skillet over low heat to maintain tenderness, or use a microwave at reduced power.
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