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
- Ribeye steak, 1.25-1.5 inches thick
- Vegetable oil or other high smoke point oil
- Kosher salt
- Freshly ground black pepper
- Unsalted butter
- Garlic cloves, smashed
- Fresh thyme sprigs
Ingredients
Scale
Measurement units
- Ribeye steak, 1.25-1.5 inches thick
- Vegetable oil or other high smoke point oil
- Kosher salt
- Freshly ground black pepper
- Unsalted butter
- Garlic cloves, smashed
- Fresh thyme sprigs
Instructions
Temper and season
Temper and season
Sear the steak
Sear the steak
Butter the baste
Butter the baste
Rest and serve
Rest and serve
Tomorrow's Meal
Seared Steak and Arugula Salad with Crispy Bread
Thinly sliced cold ribeye over peppery arugula with crispy garlic bread croutons and shaved Parmesan
You'll need to pick up:
Fresh arugula or mixed greensShaved or grated Parmesan cheeseLemon juiceExtra virgin olive oilCrusty bread for croutons (or use day-old bread)Garlic cloves
Quick overview:
- 1.Slice cold leftover ribeye very thin against the grain (easier when cold)
- 2.Cube day-old or crusty bread, toss with minced garlic and olive oil, toast at 400°F until golden (10 minutes)
- 3.Toss fresh arugula with lemon juice, olive oil, salt, and pepper
- 4.Layer arugula on plate, top with thin steak slices, scatter warm croutons over top
- 5.Finish with shaved Parmesan and cracked black pepper
- 6.Serve immediately while croutons are still warm
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.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
