Ingredients
Scale
- 2 ribeye steaks, about 1-inch thick (substitute with sirloin or New York strip if preferred)
- 4 tablespoons unsalted butter (use ghee for a nuttier flavor)
- 4 cloves garlic, finely minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (optional but recommended)
- Salt, to taste (Kosher salt preferred)
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon lemon juice (optional for a slight tang)
Instructions
- Take your steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This helps them cook more evenly—Mama Lou always said, “Patience is the secret to tender meat.”
- Season both sides generously with salt and freshly ground black pepper. Don’t be shy; seasoning well is key.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and let it shimmer but not smoke.
- Place the steaks in the pan and sear without moving for about 3-4 minutes until a deep golden crust forms. Flip and sear the other side for another 3 minutes. Adjust timing based on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
- Reduce the heat to medium-low. Add the butter, minced garlic, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the garlic butter. This step is where all the magic happens—Ouma and I loved this part, always competing to see who could baste the longest without dropping the spoon!
- Continue basting for 2-3 minutes, allowing the steak to soak up the flavors and the garlic to turn fragrant but not burnt.
- Remove the steaks from the pan and let them rest on a cutting board for 5-7 minutes. Resting is crucial—it lets the juices redistribute, keeping the steak juicy and tender, just like Mama Lou taught me.
- Optional: Drizzle a teaspoon of fresh lemon juice over the steak before serving to brighten the rich flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International