2boneless ribeye steaks 1 inch thick
salt and pepper
2tablespoons canola oil
1tablespoon unsalted butter
2cloves garlic smashed
2sprigs fresh thyme
- Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
- Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
- Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness – see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
- Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You’ll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. Temperatures are listed in Fahrenheit.
– Rare: 125 degrees
– Medium-rare: 135 degrees
– Medium: 145 degrees
– Medium-well: 150 degrees
– Well done: 160 degrees.
- After flipping steak, add butter, smashed garlic cloves, and thyme sprigs to pan. Once melted, spoon butter over steaks while second side cooks.
- Once steak is cooked to your desired temperature, remove steaks immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.
- Optionally, drizzle extra garlic herb butter over steaks before serving.