Tool

Pan

Ingredients

For the Steak

• 1 ribeye steak (1–1½ inches thick; about the width of two fingers)

• Salt

• Ground black pepper

• 1 tablespoon oil

For Basting

• 3 tablespoons butter (unsalted or salted)

• 2–4 garlic cloves, smashed

• Fresh thyme sprigs

Optional Seasonings (after cooking)

• Garlic powder

• Onion powder

• Cayenne

Direction

Prep the Steak

1. Remove steak from the fridge 15–30 minutes before cooking so it comes to room temperature.

2. Pat dry thoroughly with paper towels — a dry surface gives a better crust.

3. Heat a cast‑iron skillet over high heat until very hot and lightly smoking.

4. Season both sides generously with salt and black pepper right before cooking.

Sear & Baste

1. Add oil to the hot pan.

2. If your steak has a fatty edge, hold it fat‑side down for 30 seconds to render some fat.

3. Lay the steak flat in the pan — you should hear a strong sizzle.

4. Cook 3 minutes to form a crust.

5. Flip and cook the other side 3 minutes.

6. Add butter, garlic, and thyme.

7. Tilt the pan and spoon the melted butter over the steak for 1 minute.

   • Thyme may splatter when it hits hot butter — keep your hand slightly higher for safety.

Rest & Serve

1. Turn off heat and transfer steak to a plate or cutting board.

2. Sprinkle optional seasonings if desired.

3. Rest 5–10 minutes before slicing.

4. Slice against the grain for the most tender bites.

Notes

Steak Doneness Guide

• Rare: 120–125°F (cool red center)

• Medium Rare: 130–135°F (warm red center)

• Medium: 140–145°F (warm pink center)

• Medium Well: 150–155°F (slight pink center)

• Well Done: 160°F+ (brown throughout)

Best Cuts

• Ribeye

• New York Strip

• Tenderloin

Pan Choice

• Cast iron gives the best crust.

• Stainless steel works.

• Avoid nonstick — it won’t sear properly.

Basting Tip

• Thyme may pop when it hits hot butter — use a large spoon and baste carefully.

Resting Is Key

• Resting keeps the steak juicy and prevents the juices from running out when sliced.