Directions: |
Directions:Preheat oven to 400°F.
Rub both sides of each steak with olive oil. Season both sides with salt and pepper.
Heat a cast iron skillet over medium-high heat. Once it is very hot, add in the steaks. Sear for 1-2 minutes or until you get a nice crust. The hotter the pan, the faster the crust will form.
Flip and cook for another 1-2 minutes on the second side.
Remove from the heat and top each steak with a tablespoon of butter. Add the thyme to the pan.
Bake for 10-15 minutes, until desired temperature is achieved.
Let the steaks rest for 5-10 minutes before serving with more butter. |
Personal
Notes: |
Personal
Notes: Instead of ribeye, you can also use sirloin, NY strip, t-bone, porterhouse, or filet!
You can cook the steak in avocado, vegetable, or canola oil instead of olive oil.
Feel free to use other fresh herbs, such as rosemary or sage!
A cast iron pan creates the best sear, but any oven-safe pan will work!
Let your steaks sit at room temperature for 20 minutes before cooking. This will allow them to cook more evenly.
Preheat the pan while the steaks come to room temperature to ensure the skillet is hot enough!
Do not press on the steaks as they sear in the pan; this will remove the juices.
Use a meat thermometer to check that the steaks are to the temperature you like.
Internal Temperature Guide:
For rare steak: 125-130°F
For medium-rare steak: 130-140°F
For medium steak: 140-150°F
For medium-well steak: 150-160°F
For well-done steak: 160-165°F
Let the steaks rest for 5-10 minutes before slicing to lock in the juices.
Always slice against the grain, not with it! Slicing with the grain will make the steak tough.
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