Pan-Seared Ribeye with Garlic Butter

Certainly! Cooking a pan-seared ribeye steak with garlic butter is a delicious way to enjoy this premium cut of beef. The key to a perfect steak lies in its preparation, cooking, and resting. Here’s a straightforward recipe to make a mouthwatering pan-seared ribeye with garlic butter.

INGREDIENTS:

For the Steak:

1 ribeye steak (about 1 to 1.5 inches thick)

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons of olive oil or vegetable oil

For the Garlic Butter:

4 tablespoons unsalted butter

2 cloves garlic, minced

1 tablespoon fresh parsley, finely chopped

1 teaspoon fresh thyme, finely chopped (optional)

Salt, to taste

Freshly ground black pepper, to taste

DIRECTIONS:

1. Prepare the Steak:

Let the Steak Rest: Remove the ribeye from the refrigerator and let it sit at room temperature for about 30 minutes. This helps in cooking the steak more evenly.

Season: Generously season both sides of the steak with salt and freshly ground black pepper.

2. Cook the Steak:

Heat the Pan: Heat a cast-iron skillet or a heavy-based pan over medium-high heat. Add the oil and allow it to get hot but not smoking.

Sear the Steak: Place the steak in the hot pan. Cook without moving it for about 3-4 minutes on one side, until it develops a crusty, golden-brown sear.

Flip and Cook: Flip the steak with tongs and cook for another 3-4 minutes for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium, 150°F for medium-well.

Add Garlic Butter Ingredients: In the last minute of cooking, add the butter, minced garlic, parsley, and thyme (if using) to the pan. As the butter melts, spoon it over the steak repeatedly to baste it.

3. Rest the Steak:

Rest: Remove the steak from the pan and let it rest on a cutting board or plate for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, making it juicier and more flavorful …