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.
Notes
Note 1:
Ensure the skillet is very hot before adding the steak for a proper sear.
Note 2:
Do not continuously move the steak while it’s searing to achieve a nice crust.
Note 3:
Use a meat thermometer for the most accurate determination of doneness.
Note 4:
Letting the steak rest is essential for juicy results.
Cook techniques
Drying the Steak
Patting the ribeye steak dry with paper towels ensures a good sear by removing excess moisture.
Seasoning
Generously season all sides of the steak with kosher salt and freshly ground black pepper to enhance flavor.
High-Heat Searing
Heating the vegetable oil in a cast iron skillet until it smokes slightly allows for a perfect sear, creating a crispy crust.
Flipping Technique
Cooking the steak for 2 minutes on each side without moving it helps achieve an even sear and proper caramelization.
Searing the Edges
Searing each edge of the steak for about 30 seconds renders the fat and adds flavor.
Basting
Tilting the skillet and continuously basting the steak with melted butter, garlic, and thyme ensures it remains juicy and infused with flavor.
Checking Doneness
Flipping the steak every minute while basting allows for even cooking and helps achieve the desired internal temperature.
Resting the Steak
Letting the steak rest for at least 5 minutes after cooking allows juices to redistribute, ensuring a juicy bite.
Slicing
Always slice the steak against the grain to enhance tenderness in every piece.
FAQ
Why is it important to dry the steak before cooking?
Drying the steak helps achieve a better sear by reducing moisture, which can interfere with browning.
Can I use a different type of oil for searing?
Yes, you can use other high smoke point oils such as canola or grapeseed oil, but vegetable oil is an excellent choice.
What is the best way to know when the steak is done?
Using a meat thermometer is the most accurate method; check the internal temperature for your desired doneness.
Why should I let the steak rest after cooking?
Resting allows the juices to redistribute throughout the steak, resulting in a more flavorful and juicy cut.
What does “slice against the grain” mean?
Slicing against the grain means cutting perpendicular to the direction of the muscle fibers, which makes the steak more tender.
Conclusion
This thick-cut boneless ribeye steak, enhanced with a simple yet effective combination of kosher salt, black pepper, and aromatic herbs, offers a satisfying balance of flavor and tenderness. The searing technique, followed by basting in rich butter and garlic, takes the steak to another level, ensuring a juicy and delicious outcome that will impress any meat lover.
More recipes suggestions and combination
Balsamic Glazed Brussels Sprouts
Pair your steak with roasted Brussels sprouts drizzled with balsamic vinegar and honey for a tangy and sweet contrast.
Garlic Mashed Potatoes
Serve with creamy garlic mashed potatoes to complement the richness of the ribeye, adding a comforting element to the meal.
Grilled Asparagus
Grilled asparagus tossed with lemon and parmesan makes for a vibrant and fresh side that balances the heft of the steak.
Caesar Salad
A classic Caesar salad with crisp romaine, crunchy croutons, and a zesty dressing can serve as a refreshing starter before the main course.
Red Wine Reduction Sauce
Elevate your steak experience by drizzling a rich red wine reduction sauce over the slices for an added depth of flavor.
Herb Butter Topping
Create a compound butter with herbs like parsley and chives to melt over the warm steak, enhancing its flavors further.
Coleslaw
A tangy coleslaw can serve as a great contrast, adding crunch and zest that complements the savory flavors of the ribeye.
