1 ribeye steak.
Sea salt flakes.
Ground black pepper (freshly).
50 grams of butter.
Two sprigs of fresh thyme.
1 clove of garlic, with its skin, crushed.
First, allow the steak to rest outside of the refrigerator for at least 30 minutes before cooking to bring it to room temperature. This crucial step ensures even cooking of the steak.
Then, generously season the steak by sprinkling a generous amount of salt and pepper on both sides, ensuring even coverage.
After that, heat a large frying pan over medium-high heat or use two pans if cooking two slices of steak.
Sear the steak in the skillet for 2-3 minutes on each side over medium-high heat, adjusting for desired doneness. A 3cm thick steak should take about 5 minutes. Use a meat thermometer for internal temperatures: 50°C for rare, 60°C for medium, and 70°C for well-done.
After flipping the steak once, add the butter, thyme, and crushed garlic (with its skin) to the pan. Stir and cook for one minute, allowing the flavors to infuse into the steak.
Next, remove the steak from the skillet and allow it to rest for 5 minutes. Do not be tempted to skip this essential step.
Throughout the cooking process, meat fibers bond together, and cutting the steaks immediately after cooking will cause all the juices on the cutting board to run out.
Then, the resting time allows the meat fibers to relax and reabsorb their juices, ensuring that you won’t lose those delicious flavors when you slice the steak.
Finally, slice the steaks into strips, season them, and serve alongside your preferred side dishes and sauce.
Tips for Cooking Ribeye Steak:
– Start with a high-quality ribeye steak for the best results.
– Let the steak sit at room temperature for 30 minutes before cooking.
– Preheat your skillet or pan thoroughly for a good sear.
– Experiment with herbs like rosemary or tarragon in your butter.
– Use rosemary and garlic for a different flavor profile.
– Apply a Cajun spice rub for some heat.