Ribeye Steak Recipe

Take the steak out of the fridge, pat it dry with paper towels, and salt it liberally on both sides. Let sit on the counter (at room temperature) for 20 to 30 minutes. Room-temperature meat will produce juicier, more evenly cooked steaks.

Season the steak with pepper, rosemary, and thyme; press down the herbs into the meat using your fingers.

Set a 10-inch cast iron skillet over medium heat. You can also use a heavy-bottomed skillet.

Heat up the skillet; then add the butter and olive oil. Melt the butter and swirl it around to cover the entire bottom of the skillet.

Add the rib eye steak to the skillet and cook for 5 minutes or until browned on the bottom.

Turn the steak over; add smashed garlic to the skillet and continue to cook for 5 more minutes for a rare steak, basting the steak with the butter drippings. Tilt the skillet so it’s easier to spoon the butter drippings over the steak.

Check the internal temperature before removing it from the heat. For a rare steak, the internal temperature should read 120˚F; for medium-rare, it should be around 125˚F and 130˚F. Thicker steaks will take longer to cook through.

Remove from heat and immediately transfer the ribeye steak to a cutting board; let rest for 8 to 10 minutes before cutting and serving.

Top with parsley and serve.