“OMG, we ate wayyyyy too much of this! It was just too good to stop. This recipe is a KEEPER! grandma just said”
This recipe provides a simple yet effective method for pan-searing a ribeye steak to achieve a beautifully browned crust and a juicy, tender interior.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Ribeye steak | 1 | |
| Sea salt flakes | To taste | |
| Freshly ground black pepper | To taste | |
| Unsalted butter | 50g (approx. 3.5 tablespoons) | |
| Fresh thyme sprigs | 2 sprigs | |
| Garlic clove | 1 |
Instructions:
- Bring steak to room temperature: Remove the ribeye steak from the refrigerator at least 30 minutes before cooking. This allows the steak to come to room temperature, which helps it cook more evenly.
- Season the steak: Generously season both sides of the steak with sea salt flakes and freshly ground black pepper. Ensure an even coating.
- Heat the skillet: Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. If cooking two steaks, use a large skillet or two separate skillets.
- Sear the steak: Place the seasoned steak(s) in the hot skillet. Sear for 2-3 minutes per side, depending on the thickness of the steak and your desired level of doneness.
- Note: A 3cm (approximately 1.2 inch) thick steak will generally require about 5 minutes of total cooking time.
- Use a meat thermometer to check the internal temperature:
- Rare: 50°C (122°F)
- Medium-rare: 55°C (130°F)
- Medium: 60°C (140°F)
- Medium-well: 65°C(150°F)
- Well-done: 70°C (158°F)
- Add butter, thyme, and garlic: After flipping the steak for the first time, add the butter, thyme sprigs, and crushed garlic clove to the skillet.
- Baste the steak: Tilt the skillet towards you, allowing the melted butter to pool at the bottom. Use a spoon to repeatedly baste the steak with the butter, thyme, and garlic mixture for about 1 minute.
- Rest the steak: Remove the steak from the skillet and transfer it to a plate. Let it rest for 5 minutes. This is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
- Slice and serve: Slice the rested steak against the grain into strips. Season with additional salt and pepper, if desired. Serve immediately with your preferred side dishes and sauce.
