Serves 1
Directions
- 1Remove the steak from the fridge and let it sit for at least 20-30 minutes to come to room temperature.
- 2Heavily salt and pepper the steak on all sides.
- 3Heat your skillet on medium-high heat for 2 minutes, then add in your olive oil.
- 4Sear the steak for 4 minutes on each side, untouched.
- 5Cut the heat completely.
- 6Drain out some excess oil and then add in a cold knob of butter.
- 7Add in fresh rosemary and thyme.
- 8Baste the steak for about 2-3 minutes depending on thickness, using the butter and herbs.
- 9Add in garlic (fresh is better, but use what you have on hand).
- 10Baste the steak with the butter, herbs, and garlic.
- 11Take the steak off the pan to rest.
- 12Insert a thermometer into the thickest part of the steak to check the internal temperature.
- 13Pour the butter and herbs on top of the steak.
- 14Let the steak rest for at least 10 minutes before slicing and enjoying.
Ingredients
- Ribeye
- 2 tablespoons Organic grass-fed butter
- Salt
- Fresh ground pepper
- Olive oil
- Fresh rosemary
- Thyme
- Garlic
Equipment
panskillettongsspoonthermometercutting board
Tips
- Take the steak out of the fridge and let it sit for at least 20-30 minutes before cooking to let it come to room temperature. This helps the steak cook more evenly, helps the searing process, and makes the steak less tough.
- Do not move around the steak or touch it when searing.
- Use a thermometer to check the internal temperature of the steak. For medium-rare, aim for 130-135 degrees Fahrenheit, and for medium, 140-145 degrees Fahrenheit.
- Remember that the steak will continue to cook a little bit after it's removed from the pan, so for medium, take it off at 135 degrees Fahrenheit.
- Let your steak rest for at least 10 minutes before cutting into it to allow the juices to redistribute.
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