The Ribeye steak, king of all steaks and where every beef is judged and graded. The ribeye shows just how much marbling will be spread throughout the beef by the number of fat flecks in the muscle of the ribeye. The more flecks of fat (Marbling) the better the grade of beef!
First I start with a seasoned cast iron pan, and bring up to temp around 375. I also like to bring my steak up to room temp before searing, then add a drizzle of olive oil (I like roasted garlic olive oil) to the pan. sprinkle steak with cracked black pepper and sea or kosher salt to taste.
Right into the pan she goes! This sear should take about 3 to 4 minutes per side.
Reduce heat, then add fresh garlic cloves, rosemary, thyme, and 2 tablespoons of salted butter then baste the steak for roughly 2 minutes. Internal temp of a great steak is between 125 and 137 Ferin height for medium rare.
remove from heat and let rest!
Resting a steak is one the most important overlooked aspects to cooking great meat. this gives the steak a chance to recoup from the searing process and cool. it also is key to keeping the juiciness locked inside the steak instead of letting it seep onto the cutting board and all over the counter. I rest steaks for 15 minutes!