Perfect Pan-Seared Ribeye Steak

Perfect Pan-Seared Ribeye Steak


1 Country Natural Beef bone-in ribeye steak, cut 1 1/2-inches thick
1 teaspoon fine sea salt, such as fleur de sel
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil, such as grapeseed, canola, or vegetable oil
3 cloves garlic (unpeeled), lightly crushed
A few sprigs of fresh thyme
2 tablespoons unsalted butter

About 1 hour before cooking, pat the steak dry with paper towels and season on all sides with the salt and pepper. Set aside to come to room temperature.


In a large cast-iron skillet, heat the oil over medium-high heat until it just begins to smoke.  Add the steak and cook, turning occasionally, until nicely seared on both sides and the internal temperature is 110˚F for rare, 120°F for medium-rare, or 130˚F for medium, 6 to 12 minutes, depending on desired doneness. A couple of minutes before the steak is done, add the garlic cloves and thyme sprigs to the pan and turn them occasionally.

Remove the pan from the heat and add the butter in pats. Let the butter melt into the pan. Transfer the steak to a warm plate and spoon the butter, garlic cloves and herb sprigs over the top. Allow the steak to rest for 5 minutes for the flavors to infuse and juices to settle. Discard the garlic and herbs before serving.

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