This simple recipe for a ribeye steak highlights the natural flavor of the meat with just a few ingredients. Seasoned generously, pan-seared to perfection, and basted with butter, thyme, and garlic, it’s a mouthwatering meal that’s easy to make at home.
Ingredients
- 1 ribeye steak (about 3 cm thick)
- Sea salt flakes
- Freshly ground black pepper
- 50g butter
- 2 sprigs of fresh thyme
- 1 clove garlic, crushed (leave the skin on)
Instructions
Step 1: Prep the Steak
Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking throughout.
Step 2: Season Generously
Sprinkle sea salt flakes and freshly ground black pepper generously on both sides of the steak for full coverage.
Step 3: Heat the Pan
Heat a heavy frying pan over medium-high heat. If cooking two steaks, make sure the pan is large enough to avoid overcrowding, or use two pans.
Step 4: Sear the Steak
Once the pan is hot, add the steak. Sear for 2-3 minutes on each side, adjusting the time based on desired doneness:
- Rare: Internal temperature of 50°C (5 minutes total for a 3 cm thick steak)
- Medium: Internal temperature of 60°C
- Well done: Internal temperature of 70°C
Step 5: Add Butter, Thyme, and Garlic
After turning the steak for the first time, add the butter, thyme sprigs, and crushed garlic to the pan. Baste by tilting the pan and using a spoon to pour the melted butter over the steak for about 1 minute.
Step 6: Rest the Steak
Remove the steak from the pan and let it rest on a plate for 5 minutes. Resting is essential to allow the juices to redistribute within the meat, ensuring tenderness and juiciness.
Step 7: Serve
Slice the steak into strips, season lightly if desired, and serve with your favorite sides and sauce.
Tips
- Don’t skip resting: It prevents the juices from running out when cutting.
- Use a thermometer to check for doneness and avoid overcooking.
Enjoy this classic steak with roasted potatoes, a fresh salad, or creamy mashed potatoes for a satisfying meal!