Do you like your Ribeye Steak well done or midium rare ?
Ingredients:
2 ribeye steaks (1 inch thick)
2 tablespoons olive oil
3 garlic cloves, smashed
3 tablespoons unsalted butter
3-4 sprigs fresh thyme or rosemary
Salt and freshly ground black pepper to taste
Directions:
Take the ribeye steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel.
Generously season both sides of the steaks with salt and black pepper.
Heat a large cast-iron skillet over high heat. Add the olive oil and heat until it begins to shimmer.
Place the steaks in the skillet and sear for 2-3 minutes per side, creating a golden-brown crust.
Reduce the heat to medium, add the butter, garlic, and thyme (or rosemary).
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1-2 minutes.
Check for doneness using a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Remove the steaks from the skillet and let them rest for 5 minutes before slicing. Serve hot.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes
Kcal: 680 kcal | Servings: 2 servings
