Cooking Untamed
Main

Cast-Iron Ribeye

Medium · 2 servings · 50 min

Salt early. Sear deep. Baste with thyme butter. Rest before slicing.

Ingredients

  • 1ribeye steak1.5 inches thick, about 1 lb
  • kosher saltto taste
  • black peppercoarsely ground, to taste
  • 1–2 tbspneutral oil

For the baste

  • 3 tbspunsalted butter
  • 3 clovesgarlicsmashed
  • 4 sprigsfresh thyme

Equipment

  • 12-inch cast-iron skillet
  • Instant-read thermometer

Method

  1. Salt the steak generously on both sides and let it sit at room temperature for 30 minutes.

    Temper · 30:00

  2. Heat the oil in the skillet over medium-high until it just starts to smoke.

  3. Pat the steak dry, season with pepper, and lay it into the pan away from you.

  4. Sear undisturbed until a deep crust forms, 3 minutes per side. Flip once.

    Sear side 1 · 03:00Sear side 2 · 03:00

  5. Drop in the butter, garlic, and thyme, then tilt the pan and baste the steak with the foaming butter for 90 seconds. Pull it when the center reads 125 degrees.

    125°FBaste · 01:30

  6. Rest the steak on a board, uncovered, for 8 minutes.

    Rest · 08:00

  7. Slice against the grain and serve.

Date nightOne pan
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