A thick-cut ribeye with a deep mahogany crust, basted in foaming garlic butter until it practically melts in your mouth. This is steakhouse quality at home — one hot pan, 15 minutes, and a rest you won’t want to rush.
Ingredients
- 2 ribeye steaks (1 1/2 inches thick, about 12 oz each)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon garlic powder
- 2 tablespoons high-heat oil (avocado or vegetable)
- 4 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Flaky sea salt, for finishing
Instructions
- Bring to room temp and season: Take the steaks out of the fridge 40 minutes before cooking. Pat completely dry with paper towels — a dry surface is what builds a proper crust. Season generously on all sides with kosher salt, black pepper, and garlic powder.
- Sear hard: Heat the oil in a large cast-iron skillet over high heat until it just starts to smoke. Lay the steaks in and sear undisturbed for 3 minutes per side until deeply browned.
- Baste in garlic butter: Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary. As the butter melts and foams, tilt the pan and spoon the sizzling butter over the steaks continuously for 2-3 minutes, until the internal temperature reads 130°F (54°C) for medium-rare.
- Rest and slice: Transfer to a cutting board and rest for 8-10 minutes — this keeps every drop of juice inside. Slice against the grain, spoon over the pan’s garlic butter, and finish with flaky sea salt.
Pro tip: Use an instant-read thermometer and pull the steak 5 degrees below your target — carryover heat finishes the job during the rest. Guessing doneness by touch is how great steaks get ruined.
Estimated nutrition per serving (1 steak): 780 calories, 52g protein, 62g fat, 2g carbohydrates.
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