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Ribeye Steak

 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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