Bring to room temperature: Take the steak out of the refrigerator at least 30 minutes before cooking. This helps ensure even cooking throughout the meat.
Season generously: Sprinkle sea salt flakes and freshly ground black pepper on both sides of the steak. Pat it in to evenly coat.
Preheat your pan: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. If cooking two steaks, ensure the pan is large or use two pans.
Sear the steak: Add the steak to the pan and cook for 2-3 minutes per side, depending on thickness and preferred doneness. For reference:
Rare: 50°C internal temp
Medium: 60°C
Well-done: 70°C
Baste with garlic butter: After flipping the steak, add the butter, thyme, and garlic to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1 minute.
Rest the steak: Remove from the pan and let the steak rest for 5 minutes. This step is crucial to allow juices to redistribute evenly through the meat.
Slice and serve: Cut the steak into thick strips, season lightly if needed, and serve with your favorite sides.
Pro Tips for the Perfect Ribeye
Don’t overcrowd the pan: A crowded pan will steam your steak instead of searing it.
Use a meat thermometer to hit your ideal level of doneness with accuracy.
Resting is key: Don’t skip the rest time — it locks in moisture and tenderness.
Serving Suggestions
This ribeye pairs perfectly with: