Ribeye Steak

Flip it!


– 4 (1 ½-inch thick) boneless rib-eye steaks (about 2 ½ pounds total|1.1 kilograms)

– kosher salt and freshly ground black pepper, to taste

– ½ cup|120 ml canola oil

– 16 tablespoons|2 sticks unsalted butter

– 12 garlic cloves, peeled and smashed

– 2 bunches thyme


– Season the steaks all over with salt.

– Working in batches, heat 2 tbsp. oil in a large cast-iron skillet over high heat until the oil just begins to smoke.

– Add 2 steaks and cook, flipping once, until well browned on both sides, about 6 minutes.

– Add in 4 tablespoons of butter, 4 cloves of garlic, and ⅓ of the thyme and cook, basting the steaks with the butter, until medium-rare, about 2 to 3 more minutes.

– Transfer cooked steaks to a cutting board, cover loosely with foil and set aside in a warm spot.

– Repeat the process with remaining oil and steaks, 4 cloves of garlic, and another ⅓ of the thyme. Let the steaks rest for about 10 minutes before slicing.

– In a small saucepan, melt the remaining 8 tablespoons of butter with the remaining 4 cloves of garlic and the thyme. Cook until the butter is well flavored, about 3 to 4 minutes.

– To serve, divide steak between plates. Spoon butter and garlic sauce over the steaks and season with salt and pepper. Serve with power potatoes.