Pan-Seared Ribeye with Garlic Butter

Heat the Pan: Heat a cast-iron skillet or a heavy-based pan over medium-high heat. Add the oil and allow it to get hot but not smoking.
Sear the Steak: Place the steak in the hot pan. Cook without moving it for about 3-4 minutes on one side, until it develops a crusty, golden-brown sear.
Flip and Cook: Flip the steak with tongs and cook for another 3-4 minutes for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for doneness: 135°F for medium-rare, 145°F for medium, 150°F for medium-well.
Add Garlic Butter Ingredients: In the last minute of cooking, add the butter, minced garlic, parsley, and thyme (if using) to the pan. As the butter melts, spoon it over the steak repeatedly to baste it.
3. Rest the Steak:
Rest: Remove the steak from the pan and let it rest on a cutting board or plate for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, making it juicier and more flavorful.
Slice (Optional): After resting, you can slice the steak against the grain into thick slices, or serve it whole.
4. Serve:
Enjoy: Serve the steak with the garlic butter from the pan drizzled over the top. Pair with your favorite sides, like roasted vegetables, mashed potatoes, or a simple salad.
Tips:
Pan Choice: A cast-iron skillet is ideal for searing steaks because it retains and distributes heat evenly.
Oil: Use an oil with a high smoke point to avoid burning.
Doneness: Remember, the steak will continue to cook slightly while it rests, so take it off the heat just before it reaches your desired level of doneness.
Enjoy your delicious, pan-seared ribeye with garlic butter!