Pan‑Sear Ribeye Steak with Garlic‑Thyme Butter Baste

Ingredients

• 12 oz Ribeye steak (1 steak, about 1.5‑2 inches thick, room temperature)
• 1 tsp Kosher salt (For seasoning all sides)
• 1 tsp Freshly cracked black pepper (Seasoning and finishing)
• 1 tsp Avocado oil (High‑smoke‑point oil for initial sear)
• 5 tbsp Unsalted butter (Divided: 1 tsp for first side, 2 tbsp during flips, 4 tbsp for butter sauce)
• 1 tsp Unsalted butter (Initial sear butter (included in total above))
• 2 cloves Garlic (Minced)
• 1 Shallot (Finely chopped)
• 2 tsp Fresh thyme (Leaves stripped from stems)

Instructions

1. Bring steak to room temperature

   Remove the ribeye from the refrigerator and let it sit uncovered on a plate for about 1 hour so it reaches room temperature.

   Time: PT1H

2. Pat dry and season

   Pat the steak dry with paper towels, then season all sides generously with kosher salt and freshly cracked black pepper.

   Time: PT5M

3. Heat the skillet

   Add 1 tsp avocado oil to the dry 12‑inch stainless steel skillet. Set the burner to medium‑high and heat until the oil shimmers, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium‑high

4. First side sear

   Add 1 tsp unsalted butter to the hot pan, then lay the steak away from you. Press gently with a spatula for 1 minute, then release and let it cook untouched for another 30 seconds.

   Time: PT1M30S

5. Add butter and flip

   Add 1 tbsp unsalted butter, flip the steak with tongs, press gently for 1 minute, then let it cook another 30 seconds without pressure.

   Time: PT1M30S

6. Sear the edges

   Using tongs, hold the steak on its side and sear the fat edge for about 30 seconds, then repeat for the opposite edge. Total edge sear about 1 minute.

   Time: PT1M

7. Make garlic‑thyme butter sauce

   Remove the steak to a plate. Reduce heat to low and add 4 tbsp unsalted butter, minced garlic, chopped shallot, and thyme leaves. Stir until the butter melts and the aromatics are fragrant, about 2 minutes.

   Time: PT2M

   Temperature: Low

8. Baste the steak

   Turn off the heat, return the steak to the pan, and spoon the melted butter over the meat continuously for 30 seconds.

   Time: PT30S

9. Rest the steak

   Transfer the steak to a cutting board, sprinkle a pinch of cracked black pepper, and let it rest uncovered for 5‑10 minutes before slicing.

   Time: PT7M

Nutrition Facts

Calories

1400

Protein

70 g

Carbohydrates

5 g

Fat

110 g

Fiber

0 g