Ingredients
- 1 ribeye steak (1–1.5 inches thick)
- 1–2 tablespoons olive oil (or melted butter)
- 2–3 cloves garlic, smashed
- 2–3 sprigs fresh rosemary or thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 2 tablespoons unsalted butter (for basting)
Instructions
- Prepare the Steak:
Remove the ribeye from the fridge about 30–60 minutes before cooking to let it come to room temperature. Pat it dry with paper towels for a good sear. - Season Generously:
Rub both sides with olive oil or melted butter. Season generously with salt and freshly cracked black pepper. - Preheat the Pan:
Heat a heavy skillet (cast iron is best) over medium-high to high heat until very hot. - Sear the Steak:
Place the steak in the hot pan. Sear without moving it for 2–3 minutes until a nice crust forms. Flip and sear the other side for another 2–3 minutes. - Add Aromatics & Baste:
Reduce heat to medium. Add garlic, rosemary (or thyme), and butter to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes to add flavor. - Check Doneness:
For medium-rare, cook until an instant-read thermometer inserted in the thickest part reads about 130°F (54°C). Adjust cooking time for desired doneness. - Rest the Steak:
Transfer the steak to a cutting board. Let it rest for 5–10 minutes to let the juices redistribute. - Slice & Serve:
Slice against the grain and serve immediately. Spoon some of the pan juices over the steak if desired.
If you’d like, I can help you add sides or a simple sauce to pair with this steak. Want that?