Ribeye Steak Recipe
→ After flipping, add butter, thyme sprigs, and crushed garlic to the pan.
→ Tilt pan toward you; spoon hot butter over the steak continuously for 60 seconds.
✅ Why skin-on garlic? It infuses flavor without burning—squeeze the soft clove onto steak after cooking.
5. Rest with Reverence
→ Transfer steak to a warm plate; tent loosely with foil.
→ Rest 5–10 minutes (thicker steaks need longer).
✅ This is holy ground: Resting lets juices redistribute—skip it, and flavor floods your cutting board.
6. Serve with Grace
→ Slice against the grain into ½-inch strips.
→ Squeeze roasted garlic over top.
→ Sprinkle with flaky salt.
→ Joye’s ritual: Say “Ready?” before passing the plate.
Tips for Perfect Steak (Joye-Approved!)
🔸 Thickness matters: 1.5-inch steaks = juicier centers. Ask your butcher!
🔸 No thermometer? Press test:
→ Rare: Feels like fleshy part of thumb (soft)
→ Medium-rare: Like base of thumb (springy)
→ Medium: Like tip of nose (firm)
🔸 Butter must be cold: Warm butter burns; cold melts slowly for even basting.
🔸 Rest on a rack: Elevate steak off plate—traps steam, softens crust.
🔸 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make food taste better.
Delicious Variations to Try
Twist
How-To
Why You’ll Love It
Bourbon-Kissed
Add 1 tbsp bourbon to butter after basting
Smoky depth—so Kentucky
Herb Crust
Press 1 tbsp chopped rosemary/thyme into pepper before searing
Garden-fresh crunch—so Midwest
Blue Cheese Butter
Stir 2 tbsp crumbled blue cheese into warm butter before serving
Tangy luxury for special nights
Garlic Lover’s
Add 3 extra crushed garlic cloves during basting
Bold, aromatic—so your husband’s fave
Serving Suggestions (Joye’s Favorites!)
