Ingredients
1 ½ – 1 ¾ lb ribeye steak (about 1 ½-2 inches thickness)
2 tsp coarse salt, divided
½ tsp ground pepper
1 tbsp olive oil
2 tbsp unsalted butter
2 fresh thyme sprigs
1 fresh rosemary sprig
Instructions
- First start by seasoning the steak. Put the steak on a wire rack over a baking sheet OR on a plate. Pat the steak dry with paper towels. Season both sides generously with salt and pepper and let stand at room temperature for 30 minutes. (about 1 tsp salt per side of the steak)
- After 30 minutes, preheat the oven to 400F.
- Once the oven is preheated, start the steak.
- Heat a cast iron skillet or oven safe frying pan to medium high heat. Let heat for 5 minutes and then swirl in the olive oil.
- When the oil is almost starting to smoke, quickly place the steak in the pan and sear for 4 minutes.
- Flip to the second side and sear for 3 more minutes and then add in butter, fresh herbs and cook for 1 more minute. Use tongs to lift the steak up and sear the edges for a few seconds. Then, baste the steak with the butter mixture that’s in the pan and put in the oven to finish cooking.
- Cook the steak for 5-7 minutes. Start with 5 minutes, check the temperature and then cook longer to reach your desired temperature.
- Move steak to a clean board or plate and let rest for 5-10 minutes before slicing. The temperature will continue to rise another 5-10 degrees while the steak rests so check the
- temperature based on your preference for doneness. (For example, 120F for rare which should move to 125F for medium rare as the steak rests).
- Slice the steak against the grain for tender pieces.
TIPS
- Remove the steak from the pan about 5-10 degrees before it reaches your desired doneness; using an instant-read thermometer helps!