Ribeye seared in cast iron, basted with butter, garlic, and thyme.
SHOPPING: Look for ribeye at least 1.25 inches thick with good marbling throughout. USDA Choice is fine; Prime is better. Bone-in adds flavor but makes pan contact trickier. The fat cap should be creamy white, not yellow. Yellow fat indicates older beef.
If your steak is thicker than 1.5 inches, finish in a 400°F oven after searing. Save the pan drippings for eggs the next morning.
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak, 1.25-1.5 inches thick
- 2 tbsp Vegetable oil or other high smoke point oil
- 1 tsp Kosher salt
- ½ tsp Freshly ground black pepper
- 4 tbsp Unsalted butter
- 4 clove Garlic cloves, smashed
- 4 sprig Fresh thyme sprigs
Ingredients
Scale
Measurement units
- 2 rib Ribeye steak, 1.25-1.5 inches thick
- 2 tbsp Vegetable oil or other high smoke point oil
- 1 tsp Kosher salt
- ½ tsp Freshly ground black pepper
- 4 tbsp Unsalted butter
- 4 clove Garlic cloves, smashed
- 4 sprig Fresh thyme sprigs
Instructions
Temper and season
Remove steaks from refrigerator 45-60 minutes before cooking. Pat completely dry with a clean kitchen towel. Season generously on all sides with salt and pepper. Let sit at room temperature.
Ingredients
- ribeye steaks (2 rib)
- kosher salt (1 tsp)
- black pepper (½ tsp)
Sear the steak
Heat cast iron skillet over high heat (400-450°F surface) for 5 minutes until smoking. Add oil and swirl to coat. Place steaks in pan, pressing down gently for full contact. Sear without moving for 3-4 minutes until a deep brown crust forms. Flip once.
Equipment
- cast iron skillet
Ingredients
- vegetable oil (2 tbsp)
Butter the baste
Reduce heat to medium. Add butter, garlic, and thyme to the pan. Once butter foams, tilt pan toward you and use a large spoon to continuously baste the steak with the melted butter for 2-3 minutes. The butter should be bubbling and fragrant. Check internal temp: 120°F for rare, 130°F for medium-rare, 140°F for medium.
Equipment
- cast iron skillet
- instant-read thermometer
Ingredients
- butter (4 tbsp)
- garlic cloves, smashed (4 clove)
- thyme sprigs (4 sprig)
Rest and serve
Transfer steaks to a cutting board or warm plate. Spoon some of the garlic-thyme butter over the top. Rest 5-10 minutes. Slice against the grain if desired, or serve whole.
Before you cook
Cook notes
- • SHOPPING: Look for ribeye at least 1.25 inches thick with good marbling throughout. USDA Choice is fine; Prime is better. Bone-in adds flavor but makes pan contact trickier.
- • The fat cap should be creamy white, not yellow. Yellow fat indicates older beef.
- • If your steak is thicker than 1.5 inches, finish in a 400°F oven after searing.
- • Save the pan drippings for eggs the next morning.
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