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:
- 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.
- Season the Steaks: Season both sides of the steaks generously with salt and pepper, pressing the seasoning gently into the meat.
- Preheat the Skillet: Heat a cast iron skillet over medium-high heat for 4-5 minutes until it is hot.
- 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.
- 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.
- 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 - 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.
- 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.
- Optional Finishing Touch: Before serving, drizzle extra garlic herb butter over the steaks for added flavor.
- Enjoy: Serve the perfectly cooked ribeye steaks with garlic butter and savor every delicious bite!