Description
Learn how to cook a thin ribeye steak (about 1 inch / 2.5 cm thick) with a nice crust and juicy, medium-rare center. Finished with garlic, herbs, and butter, this simple method gives you steakhouse-quality flavor at home in just minutes.
Ingredients
For Steak:
- Ribeye Steak (About 1 inch /2.5 cm thick)
- 2 tablespoons (30 ml) of high-smoke-point oil (I recommend refined avocado oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- A few thyme sprigs or rosemary
- 2–3 garlic cloves
- 2 tablespoons (30 g) unsalted butter
Tools:
- Pan (Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet)
- Tongs
- Instant Read Thermometer
Instructions
- Prepare the Steak: Pat the ribeye dry on all sides with paper towels. Season both sides generously with kosher salt. Then, if you’re short on time, let the steak rest at room temperature for 45–60 minutes on a wire rack set over a baking sheet. For a deeper flavor and a better crust, place it in the refrigerator uncovered for 4–6 hours. Whichever method you choose, remember to take the steak out of the fridge about 20 minutes before cooking.
- Preheat the Pan: Place a heavy, thick-bottomed pan over medium-high heat; for best results, I recommend using a cast-iron skillet. Let it heat for 3-4 minutes. Then add 2 tablespoons (30ml) of oil and wait another minute. While the pan heats, pat the steak dry one more time and season both sides with finely ground black pepper. When the skillet is hot and the oil is shimmering, you’re ready to sear.
- Pan-Sear the Steak: Ensure your exhaust fan is on or a window is open, as searing at high heat creates plenty of smoke. Place the steak gently in the hot pan and press it gently with tongs so it makes even contact with the surface. Flip the steak every 30–45 seconds to build an even crust and prevent the gray band under the surface from getting too thick. Cook until the internal temperature is about 20°F (11°C) below your target doneness (see temperature chart), then remove the steak from the pan. Let it rest on a cutting board for about 5 minutes. While the steak rests, move on to the next step.
- Add the Aromatics: Add the garlic cloves and fresh herbs (a few sprigs of thyme or rosemary) to the hot pan. Sear the garlic until lightly browned. Reduce the heat to medium-low, then add the butter. Once the butter has melted, turn off the heat and move on to the final step of the recipe.
- Serve the Steak: After the steak has rested, slice it thinly to your liking. Ribeye is tender and flavorful, so it will be delicious no matter how you cut it. Spoon the pan juices over the slices and finish with the seared garlic and herbs before serving.
Notes
