Ribeye steak

 

*Ingredients:

°1 (24 ounce) rib eye steak, 2 inches thick, at room temperature

°Kosher salt and freshly ground black pepper to taste

°1 tablespoon rapeseed oil

°3 tablespoons unsalted butter

°3 garlic cloves, crushed

°3 sprigs of fresh thyme

°2 sprigs of fresh rosemary

*Directions :

Using paper towels, pat sides of steak dry; Season generously with 1 1/4 tsp salt and 1/2 tsp pepper.

heat a medium cast iron skillet over medium-high heat to very hot, about 2-3 min; Add canola oil.

 

Place the steak in the center of the pan and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.

Reduce heat to medium-low. Push steak to one side of skillet; Add butter, garlic, thyme and rosemary to opposite side of pan, tilting pan toward butter and cooking until butter is bubbly, about 30 seconds to 1 minute.

 

Working carefully, pour the butter over the steak for 1 to 2 minutes, turning once, until the internal temperature reaches 120 degrees Fahrenheit for medium-rare, or until soft desired. Let stand 16 minutes before cutting.

Serve totally.