Pan-Roasted Rib-Eye Steak with Garlic Herb Butter

A thick rib-eye seared in a hot pan and basted with garlic, thyme and butter for a restaurant-quality steak.

Ingredients

• 2 rib-eye steaks, about 1 1/4 inch (3 cm) thick
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3 cloves garlic, lightly crushed
• 3 sprigs fresh thyme
• Sea salt and freshly ground black pepper

Directions

1. Take the steaks out of the fridge 30 minutes before cooking and season generously with salt and pepper on both sides.
2. Heat the olive oil in a heavy pan until smoking hot. Lay the steaks in, pressing down, and sear for 2-3 minutes until a deep crust forms.
3. Flip the steaks and add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steaks continuously for 2-3 minutes.
4. Sear the fat edge briefly too. For medium-rare, cook to an internal temperature of 130°F (54°C).
5. Rest the steaks on a board for 5 minutes, then spoon over the garlic herb butter and serve.

Notes

Based on Gordon Ramsay’s perfect steak method.