Ingredients:
1 Ribeye steak (about 1–1.5 inches thick)
Salt (to taste)
Black pepper (to taste)
1 tbsp olive oil or vegetable oil
1 tbsp butter
2 cloves garlic (crushed)
Fresh rosemary or thyme (optional)
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Instructions:
1. Bring steak to room temperature:
Remove the steak from the fridge 30–60 minutes before cooking to let it come to room temperature. This helps it cook evenly.
2. Season the steak:
Pat the steak dry with paper towels.
Season both sides generously with salt and black pepper.
3. Heat the pan:
Heat a cast-iron skillet or heavy pan over high heat until very hot.
Add olive oil and swirl to coat.
4. Sear the steak:
Place the steak in the hot pan. Don’t move it—let it sear for about 3–4 minutes until a crust forms.
Flip and cook the other side for another 3–4 minutes (for medium-rare). Adjust time based on your preferred doneness.
5. Add butter and aromatics:
Reduce heat to medium. Add butter, garlic, and herbs.
Spoon the melted butter over the steak for extra flavor (this is called basting).
6. Rest the steak:
Remove the steak from the pan and let it rest on a plate for 5–10 minutes before slicing. This keeps it juicy.
7. Serve and enjoy:
Slice and serve with mashed potatoes, grilled vegetables, or a fresh salad.
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