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:

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Slice and Enjoy: Slice the ribeye against the grain, season as needed, and serve with your favorite accompaniments or sauce.