Introduction
If you’re looking to impress your guests or treat yourself to a delicious meal, searing a thick-cut boneless ribeye steak is an excellent choice. This recipe highlights the rich flavors of the ribeye, complemented by the buttery essence of garlic and thyme. Follow these steps for a perfectly cooked steak that melts in your mouth.
Detailed Ingredients with measures
1 thick-cut boneless ribeye steak (approximately 1 pound)
Kosher salt and freshly ground black pepper, to taste
3 tablespoons vegetable oil
3 tablespoons unsalted butter
4 cloves garlic, smashed
3 sprigs fresh thyme
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Detailed Directions and Instructions
Step 1: Prepare the Steak
Pat the ribeye steak dry with paper towels to ensure a good sear. Generously season all sides with kosher salt and freshly ground black pepper.
Step 2: Heat the Skillet
Place a cast iron skillet on the stovetop and add the vegetable oil. Heat over high heat until the oil begins to smoke slightly.
Step 3: Sear the Steak
Carefully add the seasoned steak to the hot skillet, ensuring it makes good contact with the pan. Cook for 2 minutes without moving it.
Step 4: Flip the Steak
Flip the steak and cook for another 2 minutes on the other side.
Step 5: Sear the Edges
After searing both sides, sear each edge of the steak for about 30 seconds to render the fat.
Step 6: Add Flavor
Reduce the heat to medium and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
Step 7: Baste the Steak
Tilt the skillet slightly to pool the melted butter, then use a spoon to continuously baste the steak with the butter mixture for about 1-2 minutes.
Step 8: Finish Cooking
Continue cooking the steak, flipping every minute and basting, until it reaches your desired internal temperature:
– Rare: 120°F
– Medium-rare: 130°F
– Medium: 140°F
– Medium-well: 150°F
– Well-done: 160°F
Step 9: Rest the Steak
Once the steak reaches the desired temperature, remove it from the skillet and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.
Step 10: Slice and Serve
Slice the steak against the grain and serve.
