Ingredients
- 2 ButcherBox Ribeye Steaks
- kosher salt
- cracked black pepper
- 4 ounces unsalted butter (optional)
- 4 tablespoons olive oil
- 2 garlic cloves
- 2 shallots (optional) substitute: ¼ of onion
- 6 sprigs fresh thyme (optional) substitute: any fresh herbs
Instructions
- Turn exhaust fan on high, or open a window. Searing steaks properly can get a little smoky.
- Preheat pan on medium-high heat.
- Season steaks liberally with salt and pepper on all sides.
- Add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan.
- When butter begins to brown, add steaks, and press gently on the steak with the tongs to ensure good contact with the pan.
- Sear steaks on one side for 2 to 3 minutes or until a nice crust develops.
- While steaks are searing, smash garlic and rough chop shallots.
- Flip steaks and sear for one minute.
- Add garlic, shallots, and thyme.
- Using your spoon, baste steaks with butter, garlic, shallots, and thyme for about one minute.
- Remove steaks they reach an internal temperature of 125°F (for medium-rare steaks) and set aside for 8-10 minutes.
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
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