Pan-seared garlic butter ribeye steak
Ingredients:
2 ribeye steaks (about 2.5 to 3.8 cm thick)
Salt and freshly ground black pepper (to taste).
2 tbsp olive oil
3 tbsp unsalted butter
3 garlic cloves, crushed
2 sprigs of fresh rosemary (or thyme).
Instructions:
Prepare the steaks.
Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature.
Pat them dry with kitchen roll.
Season both sides generously with salt and black pepper.
Heat the pan.
Place a heavy skillet (ideally cast iron) over a high heat.
Add the olive oil and heat until shimmering.
Sear the steaks.
Place the ribeyes in the hot pan.
Sear without moving for about 2–3 minutes per side until a golden-brown crust forms.
Add flavour.
Reduce the heat slightly to medium-high.
Add the butter, garlic and rosemary to the pan.
As the butter melts, tilt the pan slightly and spoon the melted butter over the steaks repeatedly for one to two minutes.
Check doneness.
For medium-rare, cook until the internal temperature reaches 54°C (130°F).
Use a meat thermometer if possible.
Rest the steaks.
Transfer the steaks to a plate and cover loosely with foil.
Leave to rest for 5 minutes before slicing to keep the juices inside.
Serving suggestion:
Serve with creamy mashed potatoes, roasted vegetables or a simple green salad. Before serving, drizzle any leftover garlic butter from the pan over the steak.
