If you’re anything like me, you know there are few things better on this Earth than a really perfect steak-ribeye preferably. Coated with butter, thyme, and garlic, medium-rare, and a good sear. The best part about these steaks is that they are locally farmed, preservative free, and DELICIOUS. I got these from my local farmer’s market from a company called Solo Verdi. If you’re local, definitely check them out!
Ribeye (or whatever your favorite steak is), Ghee-which is clarified butter that I use for the cooking oil. Feel free to use Vegetable or Canola or anything with a high smoking point*, One Garlic clove (smashed), a few sprigs of Thyme, and Salted Butter.
*A high smoking point in an oil means that it can reach a high temperature before it burns. This is important with steak because it needs a really high temperature for a good sear. Examples of oils with high smoking points include Canola Oil, Coconut Oil (refined), Ghee, and Extra Light Olive Oil.
You will also need a pan that can generate a high amount of heat. My suggestion would be a good Cast Iron Skillet or a good Stainless Steel pan. If you only have a nonstick, you can still do this. You may have a harder time getting a really good sear, and you’ll probably need to get your pan a bit hotter. I also really recommend a digital meat thermometer, not the kind that is meant for roasting. You want one that you simply insert, and it will automatically tell you the exact temperature.
Cooking Your Steak
About 45 minutes before cooking, take your steaks out of the fridge and let them get to room temperature. Season them with coarse salt, to pull out all the moisture and pat them dry with a paper towel when they’re ready. Just before cooking, re-season with coarse salt and cracked black pepper. I also like to rub a smashed garlic clove and some thyme on the steak before cooking.
Heat your pan over medium heat until it is hot enough that if you put a drop of water in, it won’t bubble and steam out. It should just move around the pan in a ball.
Then, add your desired cooking oil to the pan and let that heat up for a moment.
Place the steak down and then don’t touch it for about four minutes or so. With tongs, flip the steak over. It should have a really nice color and crust, but if it doesn’t, that’s okay. Once you flip it, add a small piece of the salted butter and let that melt. If you didn’t have a nice sear already, the butter will help it for the next flip. Also, rub some more of the garlic and thyme on the steak if you like those flavors.
Once each side has cooked for about 4-5 minutes, flip it again. Continue the flip and butter process a few times. Make sure you are checking the temperature constantly. Be sure to check the temperature in the middle of the thickest point of the meat. I like to stop my steak around 110-120 degrees Fahrenheit, with the intention that it will keep cooking a bit while it rests. Here’s a good chart to help you know when to stop cooking your steak.
When your steak is at your desired temperature (remember to take it off slightly before it reaches your desired temperature), let it rest on a room temperature surface, such as a cutting board, for about 5-10 minutes. This will help keep all the juices inside the meat. If you cut into it immediately, it will become dry.
When I let my meat rest, I put even more butter on it right when it gets off the stove. I then set a small thyme sprig in the melting butter to enhance the flavor. Just before serving, I sprinkle some more of the coarse sea salt on top of my finished steak.
That’s it! I’ve found that butter + ribeye steak is the best combination, so don’t be afraid to use more butter than you think normal! For one steak I would use at least one tablespoon of butter.
I hope this helps you to be able to enjoy a great steak whenever you want! Grills are hard to use, and a lot of people don’t have them. This is how I always cook a steak and it’s actually how I prefer it now!
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