THE BEST STEAK SANDWICH

Ingredients

• 2 pieces Ribeye Steak (8‑oz each, about 1‑inch thick, trimmed)
• 1 teaspoon Kosher Salt (for seasoning)
• 1 teaspoon Freshly Ground Black Pepper (for seasoning)
• 2 tablespoons Canola Oil (high smoke‑point oil for searing)
• 2 tablespoons Unsalted Butter (adds flavor during basting)
• 2 pieces Garlic Clove (crushed, skin left on)
• 1 sprig Fresh Thyme Sprig (optional, for aroma)

Instructions

1. Bring Steak to Room Temperature

   Remove the steaks from the refrigerator and let them sit on a plate for about 5 minutes while you prepare the seasonings.

   Time: PT5M

2. Season the Steaks

   Generously sprinkle both sides of each steak with kosher salt and freshly ground black pepper. Press the seasoning lightly into the meat.

   Time: PT2M

3. Preheat the Skillet

   Place the cast‑iron skillet over medium‑high heat and add the canola oil. Heat until the oil just begins to shimmer, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high heat

4. Sear the First Side

   Lay the steaks in the skillet away from you. Let them sear undisturbed for 3 minutes, or until a deep brown crust forms.

   Time: PT3M

5. Flip and Baste

   Using tongs, flip the steaks. Add butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks for 2 minutes.

   Time: PT2M

6. Sear the Second Side

   Continue cooking the second side for another 3 minutes for medium‑rare (internal temperature 130‑135°F). Adjust time a minute less or more for desired doneness.

   Time: PT3M

7. Rest the Steaks

   Transfer the steaks to a plate, loosely cover with aluminum foil, and let rest for 5 minutes before slicing.

   Time: PT5M

8. Serve

   Slice against the grain if serving sliced, or serve whole with the pan juices spooned over the top.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

48 g

Carbohydrates

0 g

Fat

45 g

Fiber

0 g