Pan Seared Bone-in ribeye

Ingredients

• 1 - 1” thick Ribeye, New York Strip, or Filet Mignon

• 1 tsp - Himalayan Salt

• 1 tsp - Black Pepper

• 1 tsp - Olive Oil

• 2 tbsp - Unsalted Butter

• 2 cloves - Garlic, peeled and quartered

• 2 sprigs - Fresh Thyme

Directions

1. Pat the steak dry with paper towel and season the steak with salt and pepper, set aside.

2. Season a cast iron skillet with olive oil and preheat it about 5 minutes before inserting the steak.

3. Insert the steak into the skillet and sear both sides for about 4 minutes on each side, (this will get the steak to a medium). Cook the steak shorter or longer to your preferred finish of the steak.

4. Leave the steak in the pan and add the butter, garlic, and fresh thyme.

5. Tilt the pan and baste the steak with the melted garlic butter for approximately 2 minutes.

6. For maximum juiciness, loosely cover the steak and rest for 10 minutes.

7. Make sure to cut against the grain and enjoy the masterpiece you have created!