Ingredients

• 1 ribeye steak
• Sea salt flakes
• Freshly ground black pepper
• 50g butter
• 2 sprigs of thyme
• 1 garlic clove, crushed with skin on

How to Cook the Perfect Ribeye Steak

1. Prepare the Steak

Remove the ribeye steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This step ensures that the steak cooks evenly throughout.

2. Season Generously

When you’re ready to cook, season the steak liberally with sea salt flakes and freshly ground black pepper on both sides, making sure the seasoning is evenly distributed.

3. Heat the Pan

Preheat a frying pan over medium-high heat. If cooking more than one steak, use a pan large enough to allow space between the steaks, or cook in batches using separate pans. Once the pan is hot, add the steak and cook for 2 to 3 minutes per side, depending on thickness and desired doneness. As a general rule, a 3cm thick steak should take about 5 minutes total. For precise results, use a meat thermometer:

• 50°C (122°F) for rare
• 60°C (140°F) for medium
• 70°C (158°F) for well-done

4. Add Flavors

After flipping the steak for the first time, add the butter, thyme, and crushed garlic to the pan. Continuously baste the steak by tilting the pan so the melted butter pools at the bottom, then spoon it over the steak for about one minute.

5. Rest the Steak

Remove the steak from the pan and let it rest for 5 minutes before slicing. This resting period is crucial. During cooking, the meat’s fibers contract, and if sliced immediately, the flavorful juices will escape. Allowing the steak to rest helps the fibers relax and reabsorb the juices, ensuring a tender and juicy cut.

6. Serve and Enjoy

Slice the steak into strips, season lightly again if necessary, and serve with your favorite side dishes and sauce.