Production-Ready Ribeye

Ingredients

• 1 Large premium Ribeye steak (approx. 400g, thick cut)
• 2 tbsp Vegetable oil (high smoke point)
• 30g Unsalted butter
• 3 cloves Garlic (crushed)
• 2 sprigs Fresh rosemary
• 2 sprigs Fresh thyme
• Coarse sea salt
• Freshly cracked black pepper

Method

1. 1. Initialize the beef object: Remove the ribeye from refrigeration 30 minutes before cooking to allow it to reach ambient room temperature.
2. 2. Pat the steak completely dry with paper towels to clear surface moisture, then season aggressively with coarse sea salt and cracked black pepper on all sides.
3. 3. Heat your cast-iron skillet over high heat until it begins to smoke. Pour in the vegetable oil to lubricate the pan environment.
4. 4. Carefully place the ribeye into the skillet. Sear undisturbed for 2 to 3 minutes to compile a deep, golden crust, then flip to process the flip-side block.
5. 5. Reduce heat slightly to medium, then drop the butter, crushed garlic nodes, rosemary, and thyme directly into the pan workspace.
6. 6. Tilt the skillet slightly and use a spoon to run a continuous loop, basting the foaming garlic-herb butter over the top of the steak for 2 more minutes to finish deployment.
7. 7. Terminate cooking when internal temperature hits your target execution state (approx. 54°C for Medium-Rare). Remove, rest for 5 minutes to settle internal juices, and slice.