Herb Butter Sirloin

Ingredients

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  • 1 ribeye steak (1.5 inches thick, about 16 oz)
  • 2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves, crushed
  • 2-3 sprigs fresh thyme

Instructions

  1. Remove the steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature.
  2. Pat the steak dry with paper towels. Season generously on both sides with salt and pepper.
  3. Heat a cast-iron skillet over high heat until it’s smoking hot.
  4. Add vegetable oil to the skillet and swirl to coat.
  5. Carefully place the steak in the skillet. Cook for 3-4 minutes without moving, allowing a crust to form.
  6. Flip the steak and cook for another 3-4 minutes on the other side.
  7. Reduce heat to medium. Add butter, crushed garlic cloves, and thyme sprigs to the pan.
  8. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and herbs for 1-2 minutes.
  9. Check the internal temperature with a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C).
  10. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
  11. Slice against the grain and serve immediately.

Tips for a perfect ribeye

  • Choose a high-quality, well-marbled ribeye for the best flavor and texture.
  • Ensure your pan is very hot before adding the steak to achieve a good sear.
  • Don’t move the steak around while it’s searing to allow a proper crust to form.
  • The butter-basting step adds extra flavor and helps achieve an even crust.
  • Letting the steak rest allows the juices to redistribute, ensuring a juicy interior.

Enjoy your perfectly seared, flavorful, and juicy ribeye steak!