Yield: 2 servings Total Time: 15 min (Prep 5｜Cook 8–10)
Gear: Cast-iron skillet, instant-read thermometer
Ingredients
- 1 ribeye steak (350–450 g; 2.5–3 cm thick)
- 40 g unsalted butter
- 3 garlic cloves (~10 g), lightly crushed
- 2–3 sprigs rosemary or thyme (optional)
- 3–4 g kosher salt
- freshly ground black pepper
- 10 ml high-heat oil
Steps to Make It
Step1: Bring the steak to room temperature. Pat it very dry. Season both sides with salt and pepper.
Step 2: Heat the skillet over medium-high heat until just smoking, then add the oil.
Step 3: Lay the steak in the skillet; do not move it for 2 minutes.
Step 4: Flip; cook for 2 minutes. Add the butter, garlic, and herbs.
Step 5: Tilt the pan and baste continuously for 60–90 seconds. Target an internal temperature of 52–57 °C (medium-rare to medium).
Step 6: Rest for 5 minutes, then slice.
Cook Tips
- Butter should foam but not smoke. If it gets too hot, lift pan off heat briefly, then continue basting.
- For extra-thick steaks: gently bring center to 48–50°C over medium heat first, then finish with a hot sear + butter.
Quick Reference
- Step 1: Room-temp, pat dry, season.
- Step 2: Heat skillet to just smoking; add oil.
- Step 3: Sear 2 min without moving.
- Step 4: Flip 2 min; add butter/garlic/herbs.
- Step 5: Baste 60–90 sec to 52–57 °C.
- Step 6: Rest 5 min; slice.
Recommended Picks
Cooking savory dishes is so much easier when you have reliable gear. From skillets that heat evenly to a sturdy saucepan for daily use, these tools make everyday meals stress-free.
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Sometimes it’s the little gadgets that make cooking more fun:
- Garlic Press (OXO Good Grips) – No more sticky hands when mincing garlic. View on Amazon
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- Herb Scissors (Jenaluca) – Snip herbs quickly without bruising the leaves. View on Amazon
