Ingredients
2boneless ribeye steaks 1 inch thick
salt and pepper
2tablespoons canola oil
1tablespoon unsalted butter
2cloves garlic smashed
2sprigs fresh thyme
Directions
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness – see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You’ll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. Temperatures are listed in Fahrenheit.
Enjoy !!
