Ribeye Steak
60 minutes
  • 2-inch thick bone-in ribeye steak (about 2 lbs.)
  • Kosher salt
  • Freshly ground black pepper.
  • 1 tbsp.
  • extra-virgin olive oil
  • 2 tbsp.
  • unsalted butter
  • garlic cloves, lightly smashed
  • 2-3 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • Flaky sea salt
  1. On a plate, season steak generously with salt and pepper. Let sit up to 30 minutes to let steak come to room temperature.
  2. In a large cast-iron skillet over medium high, heat oil until very hot. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes.
  3. Flip the steak and cook, undisturbed, 6 minutes more. 
  4. Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway through, until steak is medium-rare (about 120°), about 5 minutes more. 
  5. Remove steak to a cutting board and let rest 10 minutes before slicing. Sprinkle with flaky sea salt before serving. 

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