Pan-Seared Ribeye Steak

Ingredients

1 ½ - 1 ¾ lb ribeye steak (about 1 ½-2 inches thickness)

2 tsp coarse salt, divided

½ tsp ground pepper

1 tbsp olive oil

2 tbsp unsalted butter

2 fresh thyme sprigs

1 fresh rosemary sprig

Servings: 4

Preparation: 30-60 minutes

Total Time: 1 hour 30 minutes to 2 hours

Kitchen Equipment: cooling rack or plate, cookie sheet, cutting board

Instructions: 

1. First start by seasoning the steak. Put the steak on a wire rack over a baking sheet OR on a plate. Pat the steak dry with paper towels. Season both sides generously with salt and pepper and let stand at room temperature for 30 minutes. (about 1 tsp salt per side of the steak)
2. After 30 minutes, preheat the oven to 400F.
3. Once the oven is preheated, start the steak.
4. Heat a cast iron skillet or oven safe frying pan to medium high heat. Let heat for 5 minutes and then swirl in the olive oil.
5. When the oil is almost starting to smoke, quickly place the steak in the pan and sear for 4 minutes.
6. Flip to the second side and sear for 3 more minutes and then add in butter, fresh herbs and cook for 1 more minute. Use tongs to lift the steak up and sear the edges for a few seconds. Then, baste the steak with the butter mixture that's in the pan and put in the oven to finish cooking.
7. Cook the steak for 5-7 minutes. Start with 5 minutes, check the temperature and then cook longer to reach your desired temperature.
8. Move steak to a clean board or plate and let rest for 5-10 minutes before slicing. The temperature will continue to rise another 5-10 degrees while the steak rests so check the 
9. temperature based on your preference for doneness. (For example, 120F for rare which should move to 125F for medium rare as the steak rests).
10. Slice the steak against the grain for tender pieces.

Recipe Pro Tips:

• Remove the steak from the pan about 5-10 degrees before it reaches your desired doneness; using an instant-read thermometer helps!