Ribeye steak


°1 (24 ounce) 2-inch-thick rib steak, at room temperature
°Kosher salt and freshly ground black pepper, to taste
°1 tablespoon canola oil
°3 tablespoons unsalted butter
°3 crushed garlic cloves
°3 sprigs fresh thyme
°2 sprigs of fresh rosemary

Using paper towels, dry the sides of the steak by patting them; Season generously with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.

Warm a medium cast iron skillet over medium to very high heat, about 2-3 minutes; Adding canola oil.

Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.

Reduce the heat to medium low. Push steak to one side of skillet; Add the butter, garlic, thyme, and rosemary to the other side of the skillet, tilting the skillet toward the butter, and cook until the butter is foamy, about 30 seconds to 1 minute.

Working with caution, pour butter over steak for 1-2 minutes, turning once, until internal temperature reaches 120°F for medium-rare, or until desired softness. Allow it to rest 16 minutes before cutting

Enjoy !