Ribeye Steak

Ribeye Steak

Ribeye Steak

1 ribeye steak

Sea salt flakes

Freshly ground black pepper

50g butter

2 sprigs of thyme

1 clove of garlic, crushed with the skin on


Preparation: Remove the steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature. This helps the steak cook evenly.

Seasoning: When ready to cook, generously season the steak with sea salt and freshly ground black pepper on both sides to ensure even coverage.

Heating the Pan: Heat a frying pan over medium-high heat. If cooking two steaks, ensure the pan is large enough to fit both comfortably or use two pans simultaneously.

Cooking the Steak: Place the steak in the hot pan and cook for 2 to 3 minutes on each side, depending on the thickness and desired doneness. For reference:

A 3cm thick steak should be cooked for about 5 minutes in total.

Use a meat thermometer to check internal temperatures: 50°C for rare, 60°C for medium, and 70°C for well done.

Adding Butter and Herbs: After flipping the steak for the first time, add butter, thyme, and garlic to the pan. Tilt the pan towards you to pool the butter, then repeatedly spoon it over the steak for about a minute.

Resting the Steak: Remove the steak from the pan and let it rest for 5 minutes. This step is crucial. Resting allows the meat fibers to relax and reabsorb the juices, preventing them from spilling out when you cut into the steak.

Serving: Slice the steak into strips, season as needed, and serve with your favorite side dishes and sauce.

Enjoy your perfectly cooked ribeye steak!