Ingredients:
1 ribeye steak (1 to 1.5 inches thick; 12–16 oz)
Kosher salt & freshly ground black pepper
1 tablespoon high-smoke-point oil (e.g. avocado, canola, grapeseed)
2 tablespoons unsalted butter
3–4 cloves garlic, smashed
2–3 sprigs fresh thyme or rosemary
Instructions
Step 1: Prep the steak
Bring the steak to room temperature for 30 minutes before cooking (important for even cooking).
Pat very dry with paper towels.
Season generously on both sides with salt and pepper.
Step 2: Sear it
Heat a cast iron skillet over high heat until very hot.
Add oil and swirl to coat.
Carefully lay the steak in the pan. Don’t move it!
Sear for 3–4 minutes, until a golden-brown crust forms.
Flip and sear the other side for another 3–4 minutes.
Step 3: Butter baste (optional but amazing)
Add butter, garlic, and herbs to the pan.
Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes. This adds flavor and helps cook the top gently.
Step 4: Check doneness
Use a meat thermometer if possible:
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C) ← 
ideal for ribeye
Medium: 140–145°F (60–63°C)
Step 5: Rest & serve
Add butter, garlic, and herbs to the pan.
Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes. This adds flavor and helps cook the top gently.
Step 4: Check doneness
Use a meat thermometer if possible:
Rare: 120–125°F (49–52°C)
Medium Rare: 130–135°F (54–57°C) ← ideal for ribeye
Medium: 140–145°F (60–63°C)
Step 5: Rest & serve
