Pan-Fried Ribeye with Herbed Butter and Garlic

My favorite steak recipe of all time.

There are few things better than a good steak, and this recipe is my absolute favorite for several reasons: it's delicious, it's simple, it's hard to mess up, and the pan roasted garlic cloves are an extra treat. I spent the better part of a year trying different recipes before I settled on this one.

🎥You can watch my Instagram story of making this recipe here.

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Ingredients

The most important part of making a good steak is buying a good, high quality piece of meat. I prefer a nice, marbled ribeye, preferably boneless (fits better in the pan, and you're not paying for the bone).

• 2 ribeye steaks, about 1 inch thick

• 1/2 stick butter (I use Kerrygold salted)

• 2 tablespoons avocado oil

• Freshly ground salt and black pepper

• 6-10 sprigs thyme

• 6-10 leaves sage

• 6-10 cloves garlic, washed but unpeeled

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Preparation

1. Remove the steak from the fridge, wash, pat dry, and rest for 30 minutes before cooking so it more or less comes to room temperature (this relaxes the muscle fibers).

2. Heat the butter and oil in a large pan (I use my cast-iron braiser) over medium-high heat for 1–2 minutes or until the butter starts to foam. The oil keeps the butter from burning; avocado oil is ideal because it has a very high burning temperature.

3. Season the steak with fresh ground salt and pepper on both sides, carefully place in the pan, then add the thyme, sage, and whole, unpeeled garlic cloves.

4. Cook for 3–4 minutes on each side (or until you see the bottom brown), spooning the butter and herbs over the steak.

5. Remove the meat from the heat. Place in a cool container, pour the juices and herbs over it and rest for 5-7 minutes.

6. Serve drizzled with the butter, herbs, and garlic.

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Reference

Modified from: https://www.epicurious.com/recipes/food/views/t-bone-steak-with-thyme-and-garlic-butter-56390091