Name: Prime Ribeye Steak
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 steaks Prime Ribeye Steaks (1.5 inch thick); 1 tbsp Kosher salt; 2 tsp Coarsely ground black pepper; 2 tbsp Avocado oil; 4 tbsp Unsalted butter; 4 cloves Garlic cloves, smashed; 2 sprigs Fresh rosemary; 2 sprigs Fresh thyme

Meat

Prime Ribeye Steak

Indulge in the king of steaks with this butter-basted, pan-seared Prime Ribeye seasoned to perfection. This recipe delivers a steakhouse-quality experience with a rich, caramelized crust and a melt-in-your-mouth interior infused with garlic and fresh herbs.

Prep

45m

Cook

15m

Serves

Calories

850kcal

Qty	Ingredient
2 steaks 900 g	Prime Ribeye Steaks (1.5 inch thick)
1 tbsp 15 g	Kosher salt
2 tsp 4 g	Coarsely ground black pepper
2 tbsp 30 ml	Avocado oil
4 tbsp 56 g	Unsalted butter
4 cloves 4 cloves	Garlic cloves, smashed
2 sprigs 2 sprigs	Fresh rosemary
2 sprigs 2 sprigs	Fresh thyme

2 Method

Step 1. Remove the steaks from the refrigerator 45 minutes before cooking to bring them to room temperature. Pat them extremely dry on all sides with paper towels.

Step 2. Season the steaks generously with kosher salt and black pepper on all sides, including the fatty edges.

Step 3. Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Add the avocado oil and swirl to coat.

Step 4. Carefully place the steaks in the pan. Sear undisturbed for 3-4 minutes until a deep, dark brown crust has formed. Flip the steaks.

Step 5. Immediately reduce the heat to medium-high. Add the butter, garlic cloves, rosemary, and thyme to the skillet.

Step 6. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously pour the hot herb-garlic butter over the steaks for the remaining 3-4 minutes of cooking.

Step 7. Use a meat thermometer to check for doneness. Remove at 130°F (54°C) for medium-rare.

Step 8. Transfer the steaks to a warm plate or cutting board. Pour the remaining pan juices over them and let rest for at least 10 minutes before slicing against the grain.

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Dry brining: Salt the steaks 24 hours in advance and leave uncovered in the fridge for the ultimate crust.
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Use a cast iron skillet: Its superior heat retention is essential for a professional-grade sear.
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Don't skip the rest: Resting allows the muscle fibers to relax and reabsorb juices, ensuring the meat stays moist.
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Pat it dry: Moisture is the enemy of a good sear; any surface water will steam the meat instead of browning it.