PAN SEARED RIBEYE
Cooking a perfect steak at home is not nearly as difficult as you may think! Just follow these steps, and you'll be there in no time!
ingredients
14-16 oz Ribeye (See my simple Ribeye Choosing Guide)
1 Tablespoon Neutral Oil (Canola, Vegetable, Peanut)
1-2 teaspoon Coarse Kosher Salt
1/4 - 1/2 teaspoon McCormick Italian Seasoning Fresh Ground**
4-6 Fresh Thyme Sprigs
3 Garlic cloves, peeled, partially crushed
1/4 cup unsalted butter, room temperature
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Maldon's Flake Salt (For Finished Steak)
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**I love using McCormick Italian Seasoning Grinder. It's easy to find at the store, and it's packed with flavor. I find myself using it all the time in many recipes now! (And it doesn't taste "Italian"). Since it is ground "fresh" each time you cook, it adds a lot of flavor!
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Serve with a Perfect Baked Potato.
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directions
An hour or so before your ready to cook your steak:
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1. Season steak liberally with Kosher Salt, Black Pepper, and Fresh Ground Italian Seasoning. Place on wire rack and allow to sit at room temperature.
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When Ready to Cook:
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1. Place skillet (iron, or other heavy duty skillet) on stovetop. Turn stovetop to high, and allow pan to completely heat up (3-5 minutes).
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2. Pour 1 Tablespoon oil into skillet. Allow to heat up 30 seconds.
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3. Place Ribeye in skillet and don't move for 3-4 minutes.
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4. Flip Ribeye and cook other side for 3 minutes.
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5. Flip Ribeye back over one more time. Turn heat to medium.
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6. Place thyme and garlic on steak.
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7. Add butter to pan.
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8. Carefully tilt pan while scooping melted butter from pan onto steak with a spoon. (see video). Keep basting until desired doneness.
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9. Confirm doneness with instant read thermometer and pull from skillet 120-125 degrees for medium rare. Let rest 5 minutes and coat with some of the browned butter in pan.
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10. Serve whole or sliced. Garnish with sprinkle of Maldon's Flake Salt for added texture and flavor.
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