Perfect Pan-Seared Ribeye Steak
Ingredients
- 1 Country Natural Beef bone-in ribeye steak, cut 1 1/2-inches thick
- 1 tsp fine sea salt, such as fleur de sel
- 1/2 tsp freshly ground black pepper
- 2 tbsp neutral oil, such as grapeseed, canola, or vegetable oil
- 3 cloves garlic (unpeeled), lightly crushed
- A few sprigs fresh thyme
- 2 tbsp unsalted butter
Instructions
- 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.
