Ingredients:
– 2 ribeye steaks (about 1 to 1.5 inches thick)
– Salt
– Freshly ground black pepper
– 2 tablespoons olive oil
– 2 tablespoons butter
– 3-4 cloves garlic, crushed
– Fresh rosemary or thyme (optional)
Instructions:
1. **Preparation:**
– Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes.
– Pat the steaks dry with paper towels. This helps to get a good sear.
2. **Seasoning:**
– Generously season both sides of the steaks with salt and freshly ground black pepper.
3. **Preheat the Pan:**
– Heat a cast-iron skillet over high heat until it’s very hot. You want the pan to be extremely hot to get a good sear on the steaks.
4. **Searing:**
– Add the olive oil to the hot pan.
– Place the steaks in the pan and sear for about 2-3 minutes on each side, or until a nice crust forms. Don’t move the steaks around while they’re searing.
5. **Adding Flavor:**
– Reduce the heat to medium and add the butter, crushed garlic, and rosemary or thyme to the pan.
– Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics. This will infuse the steaks with flavor.
6. **Cooking to Desired Doneness:**
– Continue to cook the steaks to your desired level of doneness. Use a meat thermometer to check the internal temperature:
– Rare: 120-125°F (49-52°C)
– Medium-rare: 130-135°F (54-57°C)
– Medium: 140-145°F (60-63°C)
– Medium-well: 150-155°F (66-68°C)
– Well-done: 160°F (71°C) and above
7. **Resting:**
– Remove the steaks from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute throughout the meat.
8. **Serving:**
– Slice the steaks against the grain and serve with your favorite sides.
Enjoy your perfectly cooked ribeye steak! Let me know if you need any additional recipes or have any questions about the cooking process.