Season generously on both sides with salt and black pepper.
2. Preheat the Pan:
Heat a cast-iron skillet or a heavy-bottomed pan over high heat until very hot.
Add the vegetable oil and swirl it around to coat the pan evenly.
3. Sear the Steak:
Place the steak in the hot pan and do not move it for 3-4 minutes to create a nice crust.
Flip the steak and sear the other side for another 3-4 minutes.
4. Baste with Butter and Aromatics (Optional):
Reduce heat to medium-low and add butter, crushed garlic, and rosemary/thyme to the pan.
Tilt the pan slightly and use a spoon to baste the steak with the melted butter continuously for 1-2 minutes.
5. Check for Doneness:
Use a meat thermometer to check the internal temperature:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (65–68°C)
Well-done: 160°F+ (71°C+)
6. Rest the Steak:
Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.
7. Serve and Enjoy:
Slice against the grain and serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
This method ensures a perfectly seared, juicy, and flavorful ribeye steak. Let me know if you need any modifications!
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