Imagine cutting into a perfectly seared ribeye that's so tender it practically melts in your mouth, infused with the aromatic richness of garlic and thyme. This Buttery Thyme and Garlic Steak recipe is your ticket to transforming an ordinary dinner into an extraordinary culinary experience that will have your family and friends begging for seconds. Whether you're a seasoned home cook or a kitchen novice, this foolproof method will elevate your steak game and make you feel like a professional chef in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ribeye steaks
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper.
- Heat a heavy cast-iron skillet or grill pan over high heat until it's smoking hot.
- Place steaks in the hot skillet and cook without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Flip steaks and cook the other side for an additional 3-4 minutes for medium-rare, or adjust cooking time based on desired doneness.
- Reduce heat to medium and add butter, minced garlic, and fresh thyme to the pan.
- Tilt the pan and continuously baste the steaks with the garlic-thyme butter for 2-3 minutes.
- Remove steaks from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Slice steaks against the grain and drizzle remaining garlic-thyme butter over the top before serving.
Tips
- Temperature is Key: Always let your steaks sit at room temperature for 30 minutes before cooking. This ensures even heat distribution and prevents a cold center.
- Dry is Good: Use paper towels to thoroughly pat your steaks dry. Moisture is the enemy of a perfect golden-brown crust.
- High Heat is Essential: A smoking hot skillet is crucial for achieving that restaurant-quality sear. Cast-iron skillets are ideal for maximum heat retention.
- Don't Move the Steak: Once the steak hits the pan, resist the urge to move it. Let it develop a beautiful crust for 3-4 minutes before flipping.
- Basting is Your Secret Weapon: The garlic-thyme butter basting technique infuses incredible flavor and keeps the steak moist.
- Rest is Best: Always let your steak rest after cooking. This allows the juices to redistribute, ensuring a juicy and tender bite every time.Pro tip: For the most accurate doneness, use a meat thermometer. 130-135°F for medium-rare, 140-145°F for medium.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 1g
Protein: 36g
Fat: 35g
Saturated Fat: 16g
Cholesterol: 120mg
