- inch thick rib eye steak. about 2 lb
- kosher salt
- Freshly ground black pepper
- tbsp.oil olive
- tbs unsalted butter
- garlic cloves lightly mashed
- sprigs fresh thyme
- fresh rosemary sprigs
- sea salt
- Directions :
- Season the steak with salt and pepper on a plate.
- Let it rise for 30 minutes to reach room temperature.
- Heat oil in a large cast iron skillet over medium-high heat until very hot.
- Add the meat and cook until a dark crust forms on the bottom about 6-7 minutes.
- Turn the steak over and cook for another 6 minutes.
- Reduce heat to medium-low and add butter garlic, thyme, and rosemary.
- Continue cooking, using a spatula to butter the steak in the bottom of the skillet and flip the steak halfway through, until the steak is medium-rare , another 5 minutes. Place the steak on a cutting board and let it rest for 10 minutes before chopping.Sprinkling with unstable sea salt before serving. about 120 degrees
- Enjoy !
