Ribeye Steak

Instructions:

1. Using paper towels, pat the sides of the steak dry. Generously season with 1¼ teaspoons salt and ½ teaspoon pepper.
2. Warm a medium cast-iron frying pan over medium-high heat until very hot, about 2-3 minutes. Add the canola oil.
3. Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
4. Reduce the heat to medium-low. Push the steak to one side of the pan. Add the butter, garlic, thyme, and rosemary to the opposite side, tilting the pan toward the butter and cooking until frothy, about 30 seconds to 1 minute.
5. Working with caution, pour the butter over the steak for 1-2 minutes, turning it once, until the internal temperature reaches 120°F for medium-rare or until your desired doneness. Let it rest for 16 minutes before cutting.

Tips for Serving:

1. Let it Rest: Always let the steak rest after cooking to allow the juices to redistribute for maximum flavor.
2. Slice Against the Grain: When cutting the steak, slice against the grain to ensure tenderness.
3. Serve with Sides: Pair with classic sides like garlic mashed potatoes, grilled vegetables, or a fresh salad.
4. Add a Sauce: Consider serving with a red wine reduction or chimichurri for added flavor.
5. Garnish: Top with freshly chopped herbs or a pat of compound butter for a finishing touch.

Enjoy your delicious ribeye steak!