Pan-Roasted Rib-Eye Steak with Garlic Herb Butter

A thick rib-eye seared in a hot pan and basted with garlic, thyme and butter for a restaurant-quality steak.

Ingredients

• 2 rib-eye steaks, about 1 1/4 inch (3 cm) thick
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves garlic, lightly crushed
• 3 sprigs fresh thyme
• Sea salt and freshly ground black pepper

Directions

Key ingredients

Black Pepper · Olive Oil · Salt

1. Take the steaks out of the fridge 30 minutes before cooking and season generously with salt and pepper on both sides.
2. Heat the olive oil in a heavy pan until smoking hot. Lay the steaks in, pressing down, and sear for 2-3 minutes until a deep crust forms.
3. Flip the steaks and add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steaks continuously for 2-3 minutes.
4. Sear the fat edge briefly too. For medium-rare, cook to an internal temperature of 130°F (54°C).
5. Rest the steaks on a board for 5 minutes, then spoon over the garlic herb butter and serve.

Notes

Based on Gordon Ramsay’s perfect steak method.