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.
