Perfect Pan-Seared Ribeye Steak with Garlic Butter

Ingredients

1 ribeye steak – Richly marbled and tender, perfect for high-heat searing.

Sea salt flakes – Enhances the natural flavor of the beef.

Freshly ground black pepper – Adds bold flavor and slight heat.

50g butter – For a rich, golden baste.

2 sprigs of thyme – Aromatic herb that complements the beef beautifully.

1 clove of garlic, crushed with skin on – Infuses the butter with savory depth.

Instructions

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.

Enjoy !

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