Ingredients
– **2 ribeye steaks** (about 1 inch thick)
– **2 tbsp** olive oil
– **Salt** (to taste)
– **Black pepper** (to taste)
– **2 cloves** garlic, minced (optional)
– **2 sprigs** fresh rosemary or thyme (optional)
– **Butter** (for basting, optional)
### Directions
1. **Prepare the Steaks:**
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
2. **Season the Steaks:**
Pat the steaks dry with paper towels. Rub both sides with olive oil, then generously season with salt and black pepper. If using, sprinkle minced garlic on top.
3. **Preheat the Skillet:**
Heat a cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot (about 5 minutes).
4. **Cook the Steaks:**
Place the steaks in the hot skillet. Cook for about 4-5 minutes on one side without moving them. Then flip the steaks and cook for an additional 3-4 minutes for medium-rare, or longer if desired.
5. **Baste (Optional):**
If you want extra flavor, add a couple of tablespoons of butter and the fresh herbs to the pan. As the butter melts, spoon it over the steaks for the last minute of cooking.
6. **Check Temperature:**
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C); for medium, aim for 140°F (60°C).
7. **Rest the Steaks:**
Remove the steaks from the skillet and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.
8. **Serve:**
Slice against the grain and serve with your favorite sides
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