Ribeye steak


°1 (24 oz) 2-inch-thick rib steak
°salt & ground black pepper
°1 tsp canola oil
°3 tsp unsalted butter
°3 garlic cloves
°3 sprigs thyme
°2 sprig rosemary
*Methods  :
Using paper towels, dry the sides of the steak through patting them; Season generously with 1 1/four teaspoon salt and 1/2 teaspoon pepper.
Warm a medium cast iron skillet over medium to very excessive heat, approximately 2-three mins; Adding canola oil.
Place the steak withinside the middle of the skillet and cook, turning each 2-three mins, till a darkish crust bureaucracy on each sides, approximately 12-14 mins.
Reduce the warmth to medium low. Push steak to 1 aspect of skillet; Add the butter, garlic, thyme, and rosemary to the opposite aspect of the skillet, tilting the skillet closer to the butter, and cook till the butter is foamy, approximately 30 seconds to one minute. 
Working with caution, pour butter over steak for 1-2 mins, turning once, till internal temperature reaches 120°F for medium-rare, or till preferred softness. Let it rest sixteen mins earlier than cutting.
Enjoy !

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