This recipe provides a simple yet effective method for pan-searing a ribeye steak to achieve a beautifully browned crust and a juicy, tender interior.

Instructions:

Bring steak to room temperature: Remove the ribeye steak from the refrigerator at least 30 minutes before cooking. This allows the steak to come to room temperature, which helps it cook more evenly.
Season the steak: Generously season both sides of the steak with sea salt flakes and freshly ground black pepper. Ensure an even coating.
Heat the skillet: Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. If cooking two steaks, use a large skillet or two separate skillets.
Sear the steak: Place the seasoned steak(s) in the hot skillet. Sear for 2-3 minutes per side, depending on the thickness of the steak and your desired level of doneness.
Note: A 3cm (approximately 1.2 inch) thick steak will generally require about 5 minutes of total cooking time.
Use a meat thermometer to check the internal temperature:
Rare: 50°C (122°F)
Medium-rare: 55°C (130°F)
Medium: 60°C (140°F)
Medium-well: 65°C(150°F)
Well-done: 70°C (158°F)
Add butter, thyme, and garlic: After flipping the steak for the first time, add the butter, thyme sprigs, and crushed garlic clove to the skillet.
Baste the steak: Tilt the skillet towards you, allowing the melted butter to pool at the bottom. Use a spoon to repeatedly baste the steak with the butter, thyme, and garlic mixture for about 1 minute.
Rest the steak: Remove the steak from the skillet and transfer it to a plate. Let it rest for 5 minutes. This is crucial for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice and serve: Slice the rested steak against the grain into strips. Season with additional salt and pepper, if desired. Serve immediately with your preferred side dishes and sauce.