Ribeye Steak
Ingredients:
– 1 (24-ounce) 2-nch-thick rib-eye steak, at room temperature
– Kosher salt and freshly ground black pepper to taste
– 1 tablespoon canola oil
– 3 tablespoons of unsalted butter
– 3 garlic cloves, crushed
– 3 sprigs fresh thyme
– 2 sprigs of fresh rosemary
Instructions:
1. Start by seasoning the ribeye steak generously with kosher salt and freshly ground black pepper on both sides. Let it sit at room temperature for about 30 minutes before cooking.
2. Heat a skillet or cast-iron pan over medium-high heat. Add the canola oil and let it heat up until it’s shimmering but not smoking.
3. Carefully place the seasoned ribeye steak into the hot pan. Sear the steak for about 3-4 minutes on each side for medium-rare, adjusting the time to your desired level of doneness.
4. During the last minute of cooking, add the crushed garlic cloves, fresh thyme sprigs, fresh rosemary sprigs, and unsalted butter to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butt
