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!