Ribeye steak


  • one rib steak
  • Sea salt crystals
  • black pepper freshly ground
  • 40g of butter
  • Thyme sprigs, two
  • 1 smashed garlic clove with the peel on it


Before cooking the steak, remove it from the refrigerator and let it sit at room temperature for at least 30 minutes. The steaks must be cooked uniformly, therefore this is a crucial stage.
Season the steak liberally when you’re prepared to cook it. On both sides, generously season with salt and pepper, then place the top to provide a uniform coating.

The frying pan is hot. Make sure the pan is big enough to accommodate two steak slices if you are cooking them. If not, use two pans and cook them both at once. Depending on the desired thickness and degree, add the steak to the skillet and cook for 2 to 3 minutes on each side over medium-high heat. A 3 cm steak should be done after 5 minutes as a general rule. If you have a meat thermometer, the ideal interior temperature for rare, ordinary, and good cooking is 50, 60, and 70 degrees Celsius, respectively.

The butter, thyme, and garlic should be added after the steak has been turned for the first time. Stir for one minute. Pour the butter over the steak several times while tilting the pan in your direction until it gathers at the bottom.

Taking the steak out of the griddle and letting it rest for 5 minutes. Avoid the temptation to skip this step; it is crucial. If you cut the steaks immediately after cooking, all the liquids on the board will run out since the meat particles clump together during the cooking process. You won’t lose those mouthwatering juices when slicing because the rest period lets the particles to relax and reabsorb their fluids.

Slice the steaks into strips, season, and serve with the sauce and sides of your choice.

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