Prime marbled ribeye steak seared in smoking-hot cast iron, basted continuously with foamy garlic butter, fresh thyme, and rosemary.
Ingredients
1 prime boneless ribeye steak (1.5-inch thick, 16 oz)
3 tbsp unsalted butter
4 garlic cloves (crushed)
3 sprigs fresh thyme & 1 sprig rosemary
Coarse kosher salt & freshly cracked black pepper
Instructions
Bring ribeye steak to room temperature 30 minutes before cooking; season aggressively with kosher salt.
Heat cast iron skillet until smoking; add 1 tbsp high-heat oil.
Sear steak 3 minutes undisturbed until dark golden crust develops.
Flip steak, add butter, crushed garlic, and herb sprigs.
Tilt skillet and spoon foaming butter repeatedly over steak for 2-3 minutes. Rest 7 minutes before slicing.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Bring ribeye steak to room temperature 30 minutes before cooking; season aggressively with kosher salt.
Heat cast iron skillet until smoking; add 1 tbsp high-heat oil.
Sear steak 3 minutes undisturbed until dark golden crust develops.
Flip steak, add butter, crushed garlic, and herb sprigs.
Tilt skillet and spoon foaming butter repeatedly over steak for 2-3 minutes. Rest 7 minutes before slicing.
