Directions :
1. Prepare the Steaks: Begin by letting your ribeye steaks rest at room temperature for about 30 minutes to ensure even cooking. Pat the steaks dry with paper towels, then generously season both sides with salt and black pepper.
2. Heat the Pan: Place a cast-iron skillet or heavy-bottomed pan over high heat. Add the oil and allow it to heat until it shimmers.
3. Sear the Steaks: Lay the seasoned steaks into the hot pan. Sear each side for 2-3 minutes to create a beautiful, browned crust that locks in the flavors.
4. Add Butter and Aromatics: Reduce the heat to medium and add butter, smashed garlic cloves, and rosemary or thyme to the pan. Tilt the pan slightly, and use a spoon to baste the steaks with the melted, herb-infused butter for an additional 1-2 minutes on each side.
5. Check Doneness: For medium-rare, the internal temperature should reach 130°F (54°C). Use a meat thermometer to ensure you get your desired level of doneness.
6. Rest and Serve: Transfer the steaks to a plate and let them rest for 5 minutes before slicing. This allows the juices to be redistributed, keeping your steak tender and juicy.
Cooking Tips for Success :
Use a Meat Thermometer: This ensures you achieve the perfect doneness, whether rare, medium, or well-done.
Don’t Skip the Resting: Letting the steak rest after cooking is crucial for maintaining its juiciness.
Experiment with Flavors: While this recipe uses garlic, rosemary, and thyme, feel free to try adding different herbs or a dash of your favorite steak seasoning.
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