2 ribeye steaks (about 1-1.5 inches thick)


 Ingredients:


• 2 ribeye steaks (about 1-1.5 inches thick)

• 2 tablespoons olive oil

• 2 tablespoons butter

• 4 cloves garlic, crushed

• 4 sprigs fresh thyme (or rosemary)

• Salt and freshly ground black pepper to taste


Instructions:


1. Prepare the Steaks:

• Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This ensures even cooking.

• Pat the steaks dry with paper towels to remove any moisture.

2. Season the Steaks:

• Generously season both sides of the steaks with salt and freshly ground black pepper. Press the seasoning into the meat to help it adhere.

3. Preheat the Skillet:

• Heat a large cast-iron skillet over high heat until it’s very hot (about 5 minutes). You want the skillet to be smoking hot to achieve a good sear.

4. Sear the Steaks:

• Add the olive oil to the hot skillet.

• Place the ribeye steaks in the skillet and sear for about 3-4 minutes without moving them. This helps create a nice crust.

• Flip the steaks and sear the other side for another 3-4 minutes.

5. Add Butter and Aromatics:

• Reduce the heat to medium and add the butter, crushed garlic, and thyme (or rosemary) sprigs to the skillet.

• Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics. Continue basting for about 1-2 minutes.

6. Check for Doneness:

• Use a meat thermometer to check the internal temperature of the steaks:

• 120°F (49°C) for rare

• 130°F (54°C) for medium-rare

• 140°F (60°C) for medium

• 150°F (65°C) for medium-well

• Adjust the cooking time as needed to achieve your desired doneness.

7. Rest the Steaks:

• Remove the steaks from the skillet and place them on a cutting board.

• Tent the steaks loosely with aluminum foil and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat.

8. Serve:

• Slice the ribeye steaks against the grain.

• Serve with your favorite sides and enjoy!

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