Ingredients:
- 1 ribeye steak, approximately 1-inch thick
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 50g unsalted butter
- 2 sprigs of thyme
- 1 clove of garlic, crushed with its skin
Instructions:
Preparation:
- Take the ribeye steak out of the refrigerator at least 30 minutes before you plan to cook it. This ensures the steak will cook evenly and reach the desired internal temperature effectively.
Season the Steak:
- Season the steak generously on both sides with sea salt flakes and freshly ground black pepper. Ensure even coverage for the best flavor.
Cook the Steak:
- Heat a heavy frying pan over medium-high heat until hot. If cooking two steaks, use a pan that can comfortably fit both or use two pans.
- Place the steak in the hot pan. Sear for 2 to 3 minutes on each side for medium-rare, adjusting the time slightly depending on the thickness of the steak and your preferred doneness.
- As a guideline, aim for an internal temperature of 50°C (122°F) for rare, 60°C (140°F) for medium, and 70°C (158°F) for well-done, using a meat thermometer to check.
Baste the Steak:
- After turning the steak for the first time, add the butter, thyme, and garlic to the pan. As the butter melts, tilt the pan towards you, allowing the butter to pool. Use a spoon to continuously baste the steak with the melted butter for about one minute. This process will enrich the steak with flavors and help in cooking it evenly.
Rest the Steak:
- Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes. Resting is crucial as it allows the juices to redistribute throughout the steak, ensuring it remains juicy and flavorful when cut.
Serve:
- Slice the steak against the grain into strips. Give a final seasoning with a bit more salt and pepper if desired.
- Serve immediately with your choice of sides and sauces.
Storage Options:
- Refrigerator: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, gently reheat the steak in a skillet over low heat to preserve its juiciness.
Tips:
- Choosing the Right Pan: Use a cast-iron skillet if possible, as it retains heat well and distributes it evenly.
- Monitoring Temperature: Invest in a good-quality meat thermometer to ensure your steak is cooked to your liking.
Enjoy your culinary creation of a beautifully seared Ribeye Steak, which promises not only a feast for the taste buds but also an impressive addition to your cooking repertoire.
