Ribeye steak can seem intimidating to cook, but this recipe couldn't be easier. The basics are: seasoning your meat well in advance and searing in a hot cast iron skillet for tried and true steak experience. Halfway through cooking, these ribeyes are basted with a mixture of butter, thyme and garlic, so they have rich layers of flavor built into the crust. No special equipment needed for this special meal. For these Capital Farms ribeyes all you need is a seasoned cast iron skillet, spoon and a baking tray with wire cooling rack.
Two 10oz, Capital Farms ribeye steaks
Freshly ground pepper
2 tablespoons avocado oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig
- 24 hours in advance, salt steaks generously and place on a baking sheet with wire cooling rack. Place meat back into the fridge.
- Remove steak from the fridge 1 hour prior to cooking.
- In a large cast-iron skillet, heat the avocado oil until shimmering around 5 minuets.
- Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.
- Transfer the steaks to a baking tray with rack and let rest for 5 minutes.
- Then slice the meat across the grain on a cutting board. Season with salt and fresh cracked pepper to desired taste.
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