Professional Ribeye Steak Recipe

Ingredients:

• 1 ribeye steak
• Sea salt flakes
• Freshly ground black pepper
• 50g butter
• 2 sprigs of thyme
• 1 clove of crushed garlic with its skin

Instructions:

1. Begin by removing the ribeye steak from the refrigerator at least half an hour before cooking to allow it to reach room temperature. This crucial step ensures even cooking.
2. When ready to cook, generously season the steak with salt and pepper on both sides, ensuring an even coverage.
3. Heat a frying pan; if cooking two slices, ensure the pan is large enough or use two pans simultaneously. Add the steak and cook over medium-high heat for 2 to 3 minutes per side, depending on thickness and desired doneness. A 3cm steak generally cooks in about 5 minutes. For precision, use a meat thermometer, aiming for 50°C for rare, 60°C for medium, and 70°C for well-done.
4. After the first turn, add butter, thyme, and garlic to the pan. Tilt the pan towards you to collect the butter at the bottom, then repeatedly pour it over the steak while stirring for one minute.
5. Remove the steak from the skillet and let it rest for 5 minutes. This crucial step allows the meat particles to relax and reabsorb their fluids, preventing the loss of delicious juices when slicing.
6. Cut the steak into strips, season, and serve with your preferred side dishes and sauce. Resist the temptation to skip the resting step, as it is essential for preserving the steak’s juiciness.