Perfect Ribeye Steak

Ingredients

  • 1-inch thick bone-in ribeye steak (about 2 lbs.)

  • Kosher salt

  • Freshly ground black pepper 

  • 1 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 3  garlic cloves, lightly smashed

  • 2-3 sprigs fresh thyme

  • 2-3 sprigs fresh rosemary

  • Flaky sea salt


Steps

  1. Step 1On a plate, season steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.
  2. Step 2In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
  3. Step 3Flip the steak and cook, undisturbed, 6 minutes more. 
  4. Step 4Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more. 
  5. Step 5Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving. 

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
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