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Instructions:
1. Prep the Steaks
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Take the ribeyes out of the fridge 30-45 minutes before cooking to bring them to room temperature—this ensures even cooking.
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Pat them very dry with paper towels (a dry surface = better crust).
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Season generously with salt and pepper on both sides—don’t be shy!
2. Sear to Perfection
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Heat a heavy cast-iron skillet (or stainless steel pan) over medium-high heat until smoking hot.
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Add the oil and swirl to coat. Carefully place the steaks in the pan, laying them away from you to avoid oil splatter.
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Sear undisturbed for 3-4 minutes per side (for medium-rare) until a deep golden crust forms. For a thicker crust, press lightly with tongs.
3. Garlic Herb Butter Baste
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Reduce heat to medium and add butter, garlic, rosemary, and thyme.
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Tilt the pan slightly and spoon the bubbling butter continuously over the steaks for 1-2 minutes per side (this infuses flavor and finishes cooking).
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For medium-rare, aim for an internal temp of 130-135°F (54-57°C). Adjust time for preference.
4. Rest & Serve
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Transfer steaks to a warm plate (not cold—this keeps them juicy).
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Let rest 5-10 minutes (critical for tender meat!).
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Optional: Drizzle with leftover garlic butter and sprinkle with flaky salt or fresh parsley.
5. Serving Suggestion
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Slice against the grain for maximum tenderness.
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Pair with creamy mashed potatoes, roasted asparagus, or a crisp wedge salad.
Why This Recipe Works
🔥 Crust Magic – High heat + dry steaks = restaurant-quality sear.
🧈 Flavor Bomb – Basting with garlic-herb butter adds richness without overpowering the beef.
⏱ Simple & Fast – Ready in under 20 minutes, yet impressive enough for date nights.
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