Ingredients:
1 ribeye steak (1 to 1.5 inches thick; 12–16 oz)
Kosher salt & freshly ground black pepper
1 tablespoon high-smoke-point oil (e.g. avocado, canola, grapeseed)
2 tablespoons unsalted butter
3–4 cloves garlic, smashed
2–3 sprigs fresh thyme or rosemary
Instructions:
Step 1: Prep the steak
Bring the steak to room temperature for 30 minutes before cooking (important for even cooking).
Pat very dry with paper towels.
Season generously on both sides with salt and pepper.
Step 2: Sear it
Heat a cast iron skillet over high heat until very hot.
Add oil and swirl to coat.
Carefully lay the steak in the pan. Don’t move it!
Sear for 3–4 minutes, until a golden-brown crust forms.
Flip and sear the other side for another 3–4 minutes.
Step 3: Butter baste (optional but amazing)
Add butter, garlic, and herbs to the pan.
Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes. This adds flavor and helps cook the top gently.
Step 4: Check doneness
Use a meat thermometer if possible:
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C) ← 
ideal for ribeye
Medium: 140–145°F (60–63°C)
Step 5: Rest & serve
Transfer steak to a plate or cutting board.
Let rest for 5–10 minutes — juices redistribute.
Slice against the grain and serve with any drippings from the pan.
Serving Ideas:
Top with herb butter, chimichurri, or blue cheese crumbles
Serve with roasted potatoes, grilled asparagus, or garlic mushrooms
Alternative Cooking Methods:
Grilled Ribeye:
Grill over high heat: ~4–5 mins per side for medium-rare.
Let it rest before serving.
Air Fryer Ribeye:
Preheat air fryer to 400°F (200°C).
Season and place steak in basket.
Cook for 10–14 minutes, flipping halfway, depending on thickness.
Rest before slicing.
Pro Tips:
Don’t skip resting — it’s the difference between juicy and dry.
A thicker cut (1.25″–1.5″) gives you more control over doneness.
Dry brine for even more flavor: salt the steak and let it rest uncovered in the fridge for a few hours (or overnight) before cooking.
Want a reverse-seared version, a sous-vide method, or a steakhouse-style crust? I’ve got all that too — just say the word!
