Ribeye steak

When it’s time to cook, season the steak generously. Coat both sides of the steak thoroughly with sea salt flakes and freshly ground black pepper to ensure even coverage and flavor.

Cook: Preheat your frying pan on the stove. If cooking two steaks, ensure your pan is large enough to accommodate both without crowding, or use two pans. Place the steak in the hot pan and sear over medium-high heat for 2 to 3 minutes on each side. This will vary based on your preferred level of doneness and the thickness of your steak. As a rule of thumb, a 3cm-thick steak will usually cook to medium-rare after about 5 minutes. Use a meat thermometer to check for doneness: 50°C for rare, 60°C for medium, and 70°C for well-done.

Baste: After flipping the steak for the first time, add the butter, thyme, and garlic to the pan. Baste the steak by tilting the pan slightly so the butter pools, then spooning it continuously over the steak for about a minute.

Rest: Once cooked to your liking, remove the steak from the pan and let it rest for 5 minutes before slicing. This resting period is essential, as it allows the fibers of the meat to relax and reabsorb their juices, ensuring a moist and flavorful steak.

Serve: Slice the steak against the grain into strips, give it a final seasoning if desired, and serve with your preferred sides and sauces.

This method for preparing ribeye steak emphasizes the importance of seasoning, cooking technique, and resting time to achieve a perfectly cooked, juicy, and flavorful steak. Whether you’re an experienced cook or trying your hand at steak for the first time, this recipe is straightforward and guaranteed to impress.