Instructions:
Step 1
Remove the ribeye steak from the fridge at least 30 minutes before cooking to allow it to come to room temperature.
Step 2
Generously season both sides of the steak with sea salt and freshly ground black pepper.
Step 3
Place a large frying pan over medium-high heat.
Step 4
If cooking two steaks, ensure the pan is large enough to fit them comfortably.
Step 5
Otherwise, use two pans and heat them simultaneously.
Step 6
Add the steak to the hot pan and cook for 2-3 minutes on each side, adjusting based on thickness and desired doneness.
Step 7
For a 3cm thick steak, aim for about 5 minutes total. If using a meat thermometer, target:
Rare: 50°C
Medium: 60°C
Well-done: 70°C
Step 8
Once you flip the steak, add the butter, thyme, and crushed garlic to the pan.
Step 9
Tilt the pan to collect the butter, then spoon it over the steak repeatedly for about 1 minute to enhance flavor.
Step 10
Remove the steak from the pan and let it rest for 5 minutes. This step is crucial to lock in juices, ensuring the steak stays tender and flavorful.
Step 11
After resting, slice the steak against the grain. Season as needed and serve with your choice of sides and sauces.
Pro Tips for the Perfect Ribeye Steak:
Bring Steak to Room Temperature: Allow your ribeye to sit out for at least 30 minutes before cooking. This ensures more even cooking and a better sear.
Don’t Overcrowd the Pan: If cooking more than one steak, make sure there’s enough space in the pan to avoid steaming. Use two pans if necessary for best results.
Use a Meat Thermometer: For perfect doneness every time, check the internal temperature. Aim for 50°C for rare, 60°C for medium, and 70°C for well-done.
Let it Rest: Don’t skip this step! Resting the steak for 5 minutes after cooking allows the juices to redistribute, keeping the meat tender and flavorful.
Baste with Butter: Tilt the pan to gather the butter and spoon it over the steak while it cooks. This adds rich flavor and creates a delicious, golden crust.
Nutrition (Per 200g Ribeye Steak, excluding butter and seasonings):
Calories: 540 kcal
Protein: 46g
Fat: 40g
Saturated Fat: 16g
Monounsaturated Fat: 18g
Carbohydrates: 0g
Cholesterol: 115mg
Sodium: 50mg
Iron: 3mg
Vitamin B12: 2.5µg