Ribeye Steak
Savoring a perfectly seared ribeye steak is an experience unlike any other. With its rich marbling and bold flavor, a well-prepared rib steak seasoned with sea salt, black pepper, butter, thyme, and garlic delivers a mouthwatering blend of textures and aromas. This guide walks you through the steps to create a restaurant-quality ribeye at home, from choosing the right cut to nailing the cooking technique.
Ingredients:
| Ingredient | Amount |
|---|---|
| Rib steak | 1 piece |
| Sea salt flakes | To taste |
| Freshly ground black pepper | To taste |
| Butter | 50g |
| Fresh thyme | 2 sprigs |
| Garlic (crushed, unpeeled) | 1 clove |
Instructions:
- Bring Steak to Temperature: Allow the rib steak to sit at room temperature for about 30 minutes before cooking. This ensures even heat distribution throughout the meat.
- Season Well: Liberally coat both sides of the steak with sea salt flakes and freshly cracked black pepper for a robust crust and deep flavor.
- Preheat the Pan: Use a heavy-based skillet or frying pan over medium-high heat. Sear the steak for 2–3 minutes on each side, adjusting the time depending on thickness and preferred doneness.
- Add Aromatics: Once flipped, add butter, thyme, and crushed garlic to the pan. Baste the steak with the aromatic butter by spooning it over the meat as it cooks.
- Rest the Steak: After removing from the pan, let the steak rest for at least 5 minutes. This allows the juices to redistribute, keeping the meat tender and juicy.
- Slice and Enjoy: Slice the ribeye against the grain, season as needed, and serve with your favorite accompaniments or sauce.
