Ribeye steak

Ingredients

• 1 ribeye steak – Richly marbled and tender, perfect for high-heat searing.
• Sea salt flakes – Enhances the natural flavor of the beef.

• Freshly ground black pepper – Adds bold flavor and slight heat.
• 50g butter – For a rich, golden baste.

• 2 sprigs of thyme – Aromatic herb that complements the beef beautifully.
• 1 clove of garlic, crushed with skin on – Infuses the butter with savory depth.

Instructions

1. Bring to room temperature: Take the steak out of the refrigerator at least 30 minutes before cooking. This helps ensure even cooking throughout the meat.

1. Season generously: Sprinkle sea salt flakes and freshly ground black pepper on both sides of the steak. Pat it in to evenly coat.

1. Preheat your pan: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. If cooking two steaks, ensure the pan is large or use two pans.

1. Sear the steak: Add the steak to the pan and cook for 2-3 minutes per side, depending on thickness and preferred doneness. For reference:
   • Rare: 50°C internal temp
   • Medium: 60°C
   • Well-done: 70°C

1. Baste with garlic butter: After flipping the steak, add the butter, thyme, and garlic to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1 minute.

1. Rest the steak: Remove from the pan and let the steak rest for 5 minutes. This step is crucial to allow juices to redistribute evenly through the meat.

1. Slice and serve: Cut the steak into thick strips, season lightly if needed, and serve with your favorite sides.

Pro Tips for the Perfect Ribeye

• Don’t overcrowd the pan: A crowded pan will steam your steak instead of searing it.

• Use a meat thermometer to hit your ideal level of doneness with accuracy.
• Resting is key: Don’t skip the rest time — it locks in moisture and tenderness.

Serving Suggestions

This ribeye pairs perfectly with:

• Garlic mashed potatoes
• Grilled asparagus or roasted Brussels sprouts

• A glass of bold red wine (like Cabernet Sauvignon)
• Classic béarnaise or chimichurri sauce