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Pan‑Sear Ribeye Steak with Garlic‑Thyme Butter Baste
A restaurant‑style ribeye steak cooked entirely in a 12‑inch stainless steel skillet. The steak is seasoned, seared with butter, then finished with a fragrant garlic‑shallot‑thyme butter sauce and rested for juicy perfection.
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Critical Success Points
- • Allow the steak to reach room temperature before cooking.
- • Ensure the skillet is properly pre‑heated before adding the steak.
- • Press the steak gently during the first minute to develop a crust.
- • Baste with garlic‑thyme butter at the end of cooking.
- • Rest the steak for at least 5 minutes.
Safety Warnings
- • The skillet will be extremely hot; use oven mitts or a thick towel when handling.
- • Butter can splatter – keep your face away from the pan.
- • Use tongs, not a fork, to flip the steak to avoid piercing and juice loss.
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