Ribeye steak


  • 1 ribeye steak
  • Sea salt flakes
  • Freshly ground black pepper
  • 50g butter
  • 2 sprigs of thyme
  • 1 clove of garlic, crushed with skin

Cooking Steps:

  1. Temperature Control: Remove the steak from the fridge at least 30 minutes before cooking to reach room temperature for even cooking.
  2. Season Generously: Apply a liberal amount of salt and pepper to both sides of the steak for flavor.
  3. Pan Preparation: Use a large pan to fit the steak(s) comfortably. For two steaks, either use a sufficiently large pan or two pans to prevent overcrowding.
  4. Cook to Perfection: Over medium-high heat, cook the steak for 2 to 3 minutes per side. Adjust time for thickness and desired doneness. For a 3cm thick steak, a total of about 5 minutes should suffice. Desired internal temperatures: 50°C for rare, 60°C for medium, and 70°C for well-done.
  5. Butter Basting: After flipping the steak once, add butter, thyme, and garlic to the pan. Baste the steak by tilting the pan and spooning the melted butter mixture over the steak for about a minute.
  6. Rest for Juiciness: Post-cooking, allow the steak to rest for 5 minutes before slicing. This step is crucial for the meat to reabsorb and retain its juices, ensuring a succulent steak.
  7. Serve and Enjoy: Slice the steak, add a final seasoning if desired, and serve with your choice of sides and sauces.