👉Ingredients:
↪️1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
↪️Kosher salt and freshly ground black pepper, to taste
↪️1 tablespoon canola oil
↪️3 tablespoons unsalted butter
↪️3 garlic cloves, crushed
↪️3 sprigs fresh thyme
↪️2 sprigs fresh rosemary
👉Instructions:
✅️1. Season the steak generously with kosher salt and freshly ground black pepper on all sides. Let it rest at room temp for about 30–60 minutes.
✅️2. Heat a heavy skillet (cast iron preferred) over high heat until smoking hot.
✅️3. Add the canola oil and carefully place the steak in the pan. Sear for 3–4 minutes without moving it.
✅️4. Flip the steak and add butter, crushed garlic, thyme, and rosemary.
✅️5. Tilt the pan slightly and baste the steak continuously with the melted butter and herbs for 2–4 minutes, depending on your preferred doneness.
✅️6. Use a meat thermometer:
◾️120–125°F for rare
◾️130–135°F for medium-rare
◾️140–145°F for medium
✅️7. Remove the steak from the pan and let it rest for 10 minutes before slicing.
◾️Enjoy your juicy, flavorful, butter-basted ribeye!
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