Ingredients:
2 ribeye steaks (1–1.5 inches thick)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp fresh rosemary (or ½ tsp dried)
1 tsp fresh thyme (or ½ tsp dried)
Salt and freshly ground black pepper, to taste
2 tbsp unsalted butter
Optional: a squeeze of lemon juice or balsamic glaze for serving
Instructions:
1. Prep the Steaks:
Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
Pat them dry with paper towels.
Rub both sides with olive oil, then season generously with salt, pepper, garlic, rosemary, and thyme.
2. Heat the Pan:
Place a heavy skillet (preferably cast iron) over high heat until it’s very hot and just beginning to smoke.
3. Sear the Steaks:
Place steaks in the hot pan. Sear for 2–3 minutes per side without moving them, to form a rich brown crust.
4. Add Butter & Aromatics:
Reduce heat to medium. Add butter to the pan.
Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
5. Check for Doneness:
For medium-rare: cook until internal temperature is 130–135°F (54–57°C).
Use a meat thermometer for precision.
6. Rest the Steaks:
Transfer steaks to a plate and cover loosely with foil. Let rest for 5–10 minutes to allow juices to redistribute.
7. Serve:
Slice against the grain and drizzle with pan juices.
Optional: Add a splash of lemon juice or a drizzle of balsamic glaze for a bright finish.
Leave a Comment