Pan-Seared Ribeye Steak with Garlic Butter

Ingredients

• 2 bone-in ribeye steaks, 1.25 inches thick (about 12 oz each)
• 2 tsp kosher salt
• 1 tsp coarsely ground black pepper
• 2 tbsp neutral oil (canola or vegetable)
• 3 tbsp unsalted butter
• 4 garlic cloves, smashed with skin on
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary (optional)

Instructions

1. Remove the steaks from the refrigerator 30-40 minutes before cooking so they come closer to room temperature; this helps them cook more evenly. Pat both sides completely dry with paper towels, since a wet surface will steam instead of sear.
2. Season both sides generously with the kosher salt and black pepper, pressing it into the meat. Let the seasoned steaks rest uncovered on a plate while your pan heats.
3. Heat a heavy 12-inch cast iron or stainless steel skillet over high heat for a full 3 minutes, until it is smoking hot. Add the neutral oil and swirl to coat; the oil should shimmer immediately.
4. Lay the steaks in the pan away from you to avoid splatter, and do not move them. Sear undisturbed for 3-4 minutes, until a deep brown crust forms and the steak releases easily from the pan.
5. Flip the steaks with tongs and sear the second side for another 3-4 minutes. Reduce the heat to medium and add the butter, garlic, and thyme (and rosemary if using) to the pan.
6. Tilt the pan slightly toward you and use a spoon to continuously baste the steaks with the foaming garlic butter for 1-2 minutes. This adds flavor and helps cook the top evenly.
7. Check doneness with an instant-read thermometer inserted into the thickest part, avoiding bone and fat: pull the steak at 130F for medium-rare (it will rise to about 135F while resting), 140F for medium, or 150F for medium-well.
8. Transfer the steaks to a cutting board or plate and tent loosely with foil. Rest for a full 5 minutes; skipping this step lets the juices run out onto the board instead of staying in the meat.
9. While resting, press the center of the steak gently with a finger: medium-rare will feel like the fleshy part of your palm below the thumb when your hand is relaxed, springing back slowly.
10. Slice against the grain into half-inch strips if serving family style, or leave whole for individual plating. Spoon any remaining garlic butter from the pan over the top before serving.

Nutrition

Calories	610
Protein	46.0 g
Fat	47.0 g
Carbs	1.0 g
Fiber	0.0 g
Sodium	780 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.