Pan-Seared Ribeye Steak

Method

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1. Pat the steaks completely dry with paper towels. Rub the fine salt all over them, set them on a rack over a plate and leave them uncovered in the fridge for at least 45 minutes. Take them out 15 minutes before cooking and season with the pepper.

   Mark done

2. Heat a cast iron or heavy frying pan over high heat for 3 to 4 minutes, until it is smoking. Add the oil and swirl it to coat the pan.

   Mark done Start 3 min timer

3. Lay the steaks in the pan, away from you, and press them down for a few seconds. Cook without moving for 3 minutes, until the underside is deep brown. Turn and cook the second side for 3 minutes.

   Mark done Start 3 min timer

4. Lower the heat to medium. Add the butter, garlic and thyme to the pan. When the butter foams, tilt the pan and spoon it over the steaks for 1 to 2 minutes. Use tongs to stand the steaks on their fat edge for 30 seconds to crisp it.

   Mark done Start 1 min timer

5. Check the temperature in the thickest part: 52°C for medium-rare, 57°C for medium and 62°C for medium-well. Lift the steaks onto a board and rest them for 8 minutes.

   Mark done Start 8 min timer

6. Slice against the grain, spoon over the pan butter and finish with flaky salt.

   Mark done

Chef’s Tips

• Salt the steak at least 45 minutes ahead and leave it uncovered in the fridge. The salt draws out moisture, the surface dries, and the steak browns instead of steaming.
• Take the steak off the heat 3 to 5 degrees below the temperature you want. It keeps cooking while it rests.
• Turn the extractor fan on and open a window. A pan hot enough to sear a steak smokes.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Peppercorn sauce
• Skin-on fries
• Creamed spinach

Storage & Reheating

Best eaten at once. Keep leftover steak in the fridge up to 3 days and eat it cold in a sandwich or salad, since reheating cooks it through.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.