Perfect Pan-Seared Ribeye Steak

Instructions

1. 1

   Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature

2. 2

   Pat steaks completely dry with paper towels, then season generously on all sides with salt and pepper

3. 3

   Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking hot

4. 4

   Add vegetable oil and swirl to coat the pan

5. 5

   Gently lay steaks in pan away from you to avoid splatter, and don't move them for 3-4 minutes to develop a crust

6. 6

   Flip steaks and sear other side for 3-4 minutes for medium-rare (adjust timing for desired doneness)

7. 7

   Reduce heat to medium-low, add butter, crushed garlic cloves, and thyme sprigs to pan

8. 8

   Tilt pan and baste steaks with melted butter for 1-2 minutes, spooning over continuously, being careful not to let the butter burn

9. 9

   Remove steaks to a cutting board and cover loosely with foil, creating a tent-like shape that allows steam to escape while keeping the meat warm

10. 10

    Let rest for 5-10 minutes before slicing against the grain to serve...