Ribeye Steak 🥩, the best recip ever yu can make this at home with you friends it’s so good food yumyum
•1 (24 ounce) 2-inch thick ribeye steak, at room temperature
•Kosher salt & freshly black pepper, to taste
•1 tsp canola oil
•3 tablespoons unsalted butter
•3 crushed garlic cloves
•3 sprigs fresh thyme
•2 sprigs of fresh rosemary
Using paper towels, dry both sides of the steak by patting them; Season generously with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
Heat cast iron skillet on medium-high heat to very hot, about 1-2 min; Ading canola oil.
Place steak in center of skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
medium-low heat reduction Push the steak to one side of the pan and add the butter, garlic, thyme, and rosemary to the other side. Tilt the pan toward the butter and cook for 30 to 1 minute, or until the butter is frothy.
Working with caution, pour butter over steak for 1-2 minutes, flipping once, until internal temperature reaches 120°F degree for medium-rare, or until desired doneness. Let it rest 15 minutes before slicing.
Feet it right away.