Skillet-Seared Ribeye

Steps

1. 1. Season and prep

   • Pat 2 ribeye steaks dry with paper towels.
   • Season all over with 2 tsp salt and 1 tsp pepper.
   • Let sit at room temperature for 20–30 minutes while you prep.
   • Lightly crush 4 garlic cloves; leave thyme sprigs whole.

2. 2. Sear the steaks

   Warning: Oil and skillet will smoke at high heat — use your vent fan and avoid leaning over the pan.

   • Heat a cast iron skillet over high heat until smoking, about 3–4 minutes.
   • Add 2 tbsp oil and swirl to coat.
   • Lay steaks in the skillet; sear 3–4 minutes without moving until a deep brown crust forms.
   • Flip and sear 3 minutes on the second side.
   • Reduce heat to medium-high.

3. 3. Butter baste and rest

   • Add 3 tbsp butter, garlic, and thyme to the skillet.
   • Tilt the pan and spoon foaming butter over the steaks for 1–2 minutes.
   • Check internal temperature: 125°F for medium-rare, 135°F for medium.
   • Transfer steaks to a cutting board and rest 5–8 minutes before slicing.

   Carry-over heat will raise the temperature 5°F while resting.