Ingredients
1 rib steak
Sea salt flakes
Freshly ground black pepper
50g butter
2 sprigs of thyme
One skinned clove of crushed garlic
How To Make Ribeye steak
Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking.
Generously season the steak with salt and pepper on both sides, pressing it into the meat for even coverage.
Heat a frying pan over medium-high heat. If cooking two steaks, ensure the pan is large enough to comfortably fit both. Alternatively, use two pans simultaneously.
Add the seasoned steak to the skillet and cook for 2 to 3 minutes on each side, adjusting the cooking time based on the desired thickness and doneness. As a general guideline, a 3cm steak should be cooked for approximately 5 minutes. Use a meat thermometer if available, aiming for an internal temperature of 50°C for rare, 60°C for medium, and 70°C for well-done.
After turning the steak for the first time, add butter, thyme, and garlic to the pan. Tilt the pan towards you so the butter collects at the bottom, then repeatedly pour the melted butter over the steak for about a minute.
Remove the cooked steak from the skillet and let it rest for 5 minutes. This step is essential as it allows the meat fibers to relax and reabsorb their juices, preventing loss of flavorful juices when cutting into the steak.
Slice the steak into strips, season to taste, and serve with your choice of side dishes and sauce.
Remember to enjoy your perfectly cooked steak with this paraphrased version of the recipe!