Perfectly Pan-Seared Ribeye Steak with Garlic Butter

Ingredients:

• 2 boneless ribeye steaks, 1 inch thick
• Salt and pepper
• 2 tablespoons canola oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme

Instructions:

1. Prepare the Steaks: Take the ribeye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
2. Season the Steaks: Season both sides of the steaks generously with salt and pepper, pressing the seasoning gently into the meat.
3. Preheat the Skillet: Heat a cast iron skillet over medium-high heat for 4-5 minutes until it is hot.
4. Sear the Steaks: Add canola oil to the hot skillet. Once the oil is hot and rippling, carefully add the seasoned steaks to the pan, ensuring they do not touch each other.
5. Cook the Steaks: Sear the first side for 2 minutes and 30 seconds. Flip the steaks and sear the second side for another 2 minutes and 30 seconds. Cooking times may vary depending on the thickness and desired doneness of the steak.
6. Check Doneness: For accurate doneness, use a meat thermometer. Remove the steak from the pan when it reaches 5 degrees below your desired internal temperature. The steak will continue to cook as it rests.
   – Rare: 125°F
   – Medium-rare: 135°F
   – Medium: 145°F
   – Medium-well: 150°F
   – Well done: 160°F
7. Add Flavor: After flipping the steak, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Spoon the melted butter over the steaks as they cook on the second side.
8. Rest and Serve: Once the steaks reach your desired temperature, remove them from the pan immediately and transfer them to a plate. Loosely cover the steaks with foil and let them rest for five minutes. Discard the garlic and thyme from the pan.
9. Optional Finishing Touch: Before serving, drizzle extra garlic herb butter over the steaks for added flavor.
10. Enjoy: Serve the perfectly cooked ribeye steaks with garlic butter and savor every delicious bite!