Ingredients
Ribeye Steak: 1.5-inch thick, bone-in or boneless
Salt: Kosher or sea salt (generous seasoning)
Pepper: Freshly ground black pepper
Oil: 1–2 tbsp high-smoke point oil (canola, vegetable, or grapeseed)
Butter: 2–3 tbsp unsalted butter
Aromatics: 3–4 cloves garlic (smashed), fresh thyme or rosemary sprigs
Instructions
Prep the Steak: Bring the ribeye to room temperature (about 30-45 minutes before cooking). Pat it completely dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides.
Heat the Pan: Place a cast-iron skillet over high heat until it is smoking hot. Add the oil, swirling to coat the pan.
Sear the Steak: Carefully place the steak in the hot skillet. Sear without moving for 3–4 minutes until a deep brown crust forms.
Flip and Baste: Flip the steak. Reduce heat to medium-low, add the butter, smashed garlic, and herbs. Spoon the melted butter over the steak continuously (basting) for 1–2 minutes, until it reaches your desired doneness.
Check Temperature: Use a meat thermometer for accuracy:
Rare: 125°F
Medium-Rare: 130°F–135°F
Medium: 140°F–145°F
Rest: Remove the steak to a cutting board or warm plate and let it rest for 5–10 minutes.
Pour the remaining butter from the pan over the top before slicing