Classic Pan-Seared Ribeye

1.Remove the ribeye steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.

2.Pat the steak dry thoroughly with paper towels to remove any moisture; this helps achieve a perfect sear.

3.Season both sides of the steak generously with kosher salt and freshly ground black pepper.

4.Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 3-5 minutes.

5.Add the vegetable oil to the hot pan and swirl to coat evenly.

6.Carefully place the ribeye steak in the pan; it should sizzle immediately. Do not move the steak for 3-4 minutes to develop a deep brown crust.

7.Flip the steak using tongs and cook the other side for another 3-4 minutes for medium-rare doneness (internal temperature about 130°F/54°C). Adjust time slightly for preferred doneness.

8.Reduce heat to medium-low, add the butter, smashed garlic cloves, and fresh thyme or rosemary to the pan.

9.Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak repeatedly for 1-2 minutes to enhance flavor and juiciness.

10.Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-10 minutes to allow juices to redistribute.

11.Slice the steak against the grain and serve immediately, optionally drizzling with the pan juices and garnishing with fresh herbs.