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
Directions:
Prepare the Steak:
Using paper towels, pat the steak dry on both sides. This is crucial for getting a good sear.
Generously season both sides of the steak with about 1 1/4 teaspoons of kosher salt and 1/2 teaspoon of black pepper.
Heat the Skillet:
Place a medium cast-iron skillet over medium-high heat and let it heat up until it’s very hot, which should take about 2-3 minutes.
Add the canola oil to the skillet. It should shimmer immediately if the skillet is sufficiently hot.
Sear the Steak:
Place the steak in the center of the skillet. Cook, turning every 2-3 minutes, to develop a dark, even crust on both sides, about 12-14 minutes total.
Add Flavor Enhancers:
Reduce the heat to medium-low. Push the steak to one side of the skillet.
Add the butter, crushed garlic, thyme, and rosemary to the opposite side of the skillet. Tilt the pan so the butter pools, and let it melt until it becomes frothy, which takes about 30 seconds to 1 minute.
Baste the Steak:
Carefully baste the melted butter over the steak continuously for 1-2 minutes. You can turn the steak once during this time. This process adds flavor and helps cook the steak evenly.
Check Doneness:
For medium-rare, cook until the internal temperature of the steak reaches 120 degrees Fahrenheit. Use a meat thermometer for accuracy.
Rest the Steak:
Remove the steak from the skillet and let it rest on a cutting board or a plate for about 10 minutes before slicing. This rest period allows the juices to redistribute throughout the meat, ensuring it’s juicy and tender when sliced.
Serve:
Slice against the grain and serve immediately, enjoying the rich, buttery flavors and the robust seasoning.