Ingredients:
1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
3 tablespoons of unsalted butter
3 garlic cloves, crushed
3 sprigs fresh thyme
2 sprigs of fresh rosemary
Directions :
Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.
Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
Reduce the heat to medium-low. Pushing steak to 1 side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to 1 minute.
Working with caution, pour the butter over the steak for 1-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.
Serve totally .
Great recipes best way to learn to cook is experimenting..Thx for sharing..❤️
I’m try it in the morning
Sounds good! I just this year was able to cook a good ribeye, I’ve been cooking for 35 yrs.
Love this recipe….can’t wait to see how it comes out!
Your steaks look good….made me hungry thank you for the recipe.
Yum! I’m trying your recipe! Can’t wait!!! Thanks for sharing.
Thanks for sharing I m excited to try it
looks delicious I am going to try this recipe
Thank you for sharing your recipe