Ribeye steak

Ribeye Steak

Ingredients:

• 1 rib-eye steak
• Flaky sea salt
• Freshly ground black pepper
• 50g of butter
• 2 sprigs of thyme
• 1 garlic clove, bashed with the skin left on

Instructions:

1. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature.
2. When ready to cook, season the steak generously. Sprinkle with plenty of salt and pepper on both sides from a height to get an even coverage.
3. Get your frying pan smoking hot. If you are cooking 2 steaks, make sure your pan is large enough to fit the steaks in with plenty of room– if not, use 2 pans and heat both up simultaneously. Add the steak to the pan and cook on medium-high heat for 2–3 minutes on each side (depending on thickness and desired doneness). As a rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium, and 70°C for well-done.

1. After flipping the steak for the first time, add the butter with the thyme and garlic, and baste for a minute. To do this, tilt the pan towards you so the butter pools at the bottom of the pan, then spoon the butter back over the steak repeatedly.
2. Remove the steak from the pan and leave to rest for 5 minutes. Resting allows the meat to relax and reabsorb its juices.
3. Slice the steak across the grain, season, and serve with your choice of sides and sauce.

Enjoy your Ribeye Steak!