- Prepare the steaks:
- Remove the steaks from the fridge about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
- Season the steaks:
- Rub both sides of the rib-eye steaks with olive oil, minced garlic, rosemary, and thyme. Season generously with salt and freshly ground black pepper on both sides.
- Preheat the pan:
- Heat a heavy cast-iron skillet over high heat until it’s very hot. Add the vegetable oil.
- Sear the steaks:
- Once the skillet is hot, add the steaks. Sear each side for 3–4 minutes without moving them to create a nice crust. Use tongs to sear the edges as well.
- Add butter and baste:
- Reduce the heat to medium and add the butter to the skillet. Once melted, tilt the pan slightly and spoon the melted butter over the steaks to baste them for about 1 minute.
- Check doneness:
- For medium-rare, the internal temperature should reach 130°F (54°C). Cook for a few more minutes if you prefer medium or well-done steaks.
- Rest the steaks:
- Remove the steaks from the skillet and let them rest on a plate covered with foil for 5–7 minutes to allow the juices to redistribute.
- Serve:
- Slice the steak against the grain and serve with optional lemon wedges for added freshness.
Enjoy your perfectly cooked rib-eye steak!
Bonus Recipe: Garlic Salmon Recipe
Are you ready to elevate your dinner game with a simple yet delicious dish? Look no further than our Salmon al Ajillo recipe! Packed with rich flavors and easy-to-follow steps, this dish is sure to become a favorite at your table.
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