Ribeye steak


  • 4 (1 ½-inch thick) boneless rib-eye steaks (about 2 ½ pounds total|1.1 kilograms)
  • kosher salt and freshly ground black pepper, to taste
  • ½ cup|120 ml canola oil
  • 16 tablespoons|2 sticks unsalted butter
  • 12 garlic cloves, peeled and smashed
  • 2 bunches thyme


Season the steaks all over with salt. Working in batches, heat 2 tbsp. oil in a large cast-iron skillet over high heat until the oil just begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides, about 6 minutes. Add in 4 tablespoons of butter, 4 cloves of garlic, and ⅓ of the thyme and cook, basting the steaks with the butter, until medium-rare, about 2 to 3 more minutes. Transfer cooked steaks to a cutting board, cover loosely with foil and set aside in a warm spot. Repeat the process with remaining oil and steaks, 4 cloves of garlic, and another ⅓ of the thyme. Let the steaks rest for about 10 minutes before slicing.

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