Ribeye Steak Recipe
Ingredients
The Heart of the Steak
1 (1–1.5 inch thick) ribeye steak, bone-in if you can (12–16 oz)
Sea salt flakes (Maldon or Himalayan—crunch matters!)
Freshly ground black pepper (coarse grind—never pre-ground!)
The Golden Baste
2 tbsp (28g) unsalted butter (real butter—no substitutes!)
2 sprigs fresh thyme (or rosemary—your garden’s gift!)
1 large garlic clove, lightly crushed with skin on (key for flavor without bitterness)
✅ Joye’s Pro Tips
Room temp is sacred: Pull steak from fridge 45–60 minutes early—cold meat = uneven cooking.
Salt early: Season generously 45 mins before cooking—draws out moisture, then reabsorbs for crust.
Cast iron only: Nonstick won’t sear; stainless needs more oil. Your Lodge skillet is perfect.
Step-by-Step Instructions
1. Prep the Steak (The Quiet Foundation)
→ Pat steak very dry with paper towels (wet steak steams, not sears).
→ Season liberally with salt and pepper on all sides—even the fat cap!
→ Rest at room temperature 45–60 minutes (this is non-negotiable for tenderness).
2. Heat the Pan (With Respect)
→ Place a 10-inch cast-iron skillet over medium-high heat 5 minutes until smoking hot.
→ Do not add oil yet—the steak’s fat will render.
3. Sear with Intention
→ Lay steak gently in the pan—don’t move it for 2–3 minutes (a crust forms best undisturbed).
→ When edges brown, flip with tongs. Cook 2–3 minutes more for medium-rare (3cm steak).
✅ Don’t peek! Trust the sizzle.
4. Baste Like a Prayer
