Perfectly Seared Ribeye Steak Recipe

Ingredients:

• 1 (24-ounce) ribeye steak, 2 inches thick, 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:

1. Begin by patting dry the steak with paper towels. Generously season both sides of the steak with 1 1/4 teaspoons of salt and 1/2 teaspoon of pepper.
2. Heat a medium cast-iron skillet over medium-high heat until very hot, about 2-3 minutes. Add the canola oil to the skillet.
3. Place the seasoned steak in the center of the skillet. Cook, turning every 2-3 minutes, until a dark crust forms on both sides, approximately 12-14 minutes in total.
4. Reduce the heat to medium-low. Push the steak to one side of the pan. Add the butter, crushed garlic, thyme, and rosemary to the empty side of the skillet. Tilt the pan to allow the butter to melt and cook until it becomes frothy, about 30 seconds to 1 minute.
5. With caution, pour the melted butter mixture over the steak. Cook for an additional 1-2 minutes, turning the steak once, until the internal temperature reaches 120 degrees Fahrenheit for medium-rare, or to your desired level of doneness. Allow the steak to rest for 16 minutes before slicing.
6. Serve the ribeye steak whole or sliced, ensuring to enjoy every flavorful bite.