My favorite steak, the true meat lover’s cut of beef. Aged ribeye is a delicacy. There is no comparison to the rich, bold, buttery flavor enhanced by the aging process – when done right this is steak perfection. The bone is for looks in this meal, but it’s a great look. Here’s what you’ll need for this classic steak dish:
Ingredients
- ASS
- Aged ribeye steak – at least 2″ thick
- Salted butter
- Thyme
- 2-3 garlic cloves
- EVOO
Prep
Lightly ASS rub the steak, and leave at room temperature for at least 30 minutes. Peel your garlic, and get the butter and herbs ready. Preheat your oven to 400°
Cook
In a heated cast iron pan, sear both sides in olive oil on medium high heat, 3-4 minutes per side. Place the pan in Oven for 5-7 minutes or to medium rare. Carefully remove steaks and melt butter and thyme in the pan with residual juices. Spoon butter and thyme over top of the steaks to coat repeatedly. Rest steaks 5 minutes on a cutting board. Slice and enjoy.
Remove steak from fridge and let it come up to room temperature
Lightly ASS rub the steak, and leave at room temperature for at least 30 minutes. Peel your garlic, and get the butter and herbs ready. Preheat your oven to 400°
Sear the steak in a medium-high cast iron pan
Sear both sides in olive oil 3-4 minutes per side. Place the pan in Oven for 5-7 minutes or to desired doneness. Carefully remove from the oven and melt butter, garlic and thyme in the pan with residual juices over low heat. Spoon over top of the steaks to coat repeatedly.
Rest the steaks for at least 5 minutes
Rest steaks 5 minutes on a cutting board to let the juices settle. If you slice too early you’ll regret it.
Slice and enjoy
If you’re up for it, pour some the residual juices from the pan after plating. Enjoy!
Grilling?
Absolutely. Follow the same timing instructions for the sear, I like 2 work over high heat from a sear burner on the grill ~ 2 minutes before I give the quarter turn to create the sear marks. About 4-5 minutes per side for a medium thick ribeye will do the trick.
