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Updated: Sep 28, 2021


1 (24-ounce) bone-in ribeye steak, 2-inch-thick, at room temperature

Kosher salt and freshly ground black pepper, to taste

1 tablespoon canola oil

3 tablespoons unsalted butter

3 cloves garlic, smashed

3 sprigs fresh thyme

2 sprigs of fresh rosemary


1. Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.

2. Heat a medium cast-iron skillet over medium-high heat until very hot, about 1-2 minutes; add canola oil.

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

4. Reduce heat to medium-low.

5. Push steak to one side of the skillet; add butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.

6. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium-rare, or until the desired doneness.

7. Let rest 15 minutes before slicing.

8. Serve immediately.

yield: 3-4 SERVINGS

Prep time: 25 MINUTES

Cook time: 20 MINUTES

Total time: 45 MINUTES

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