Instructions:

Prepare the Steak: Pat the ribeye steak dry with paper towels. Season generously with kosher salt and freshly ground black pepper on both sides. Let it sit at room temperature for about 30 minutes to allow the steak to come to room temperature.

Preheat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add the canola oil and heat until it shimmers but doesn’t smoke.
Sear the Steak: Carefully place the seasoned ribeye steak in the hot skillet. Sear for about 3-4 minutes on each side without moving it. This creates a beautiful crust. Use tongs to flip the steak.

Add Aromatics: Reduce the heat to medium-low. Add the butter, crushed garlic cloves, fresh thyme sprigs, and fresh rosemary sprigs to the skillet. Tilt the pan slightly and spoon the melted butter over the steak continuously for about 1-2 minutes. This infuses the steak with the flavors of the aromatics.

Check Doneness: To check the steak’s doneness, use a meat thermometer inserted into the thickest part of the steak: 125°F for medium-rare, 135°F for medium, and 145°F for medium-well. Remove the steak from the pan when it’s about 5°F below your desired temperature, as it will continue cooking while resting.

Rest the Steak: Transfer the steak to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat for a juicier steak.

Slice and Serve: After resting, slice the ribeye against the grain into desired portions. Serve immediately and enjoy your deliciously cooked ribeye steak!

Feel free to adjust seasoning or cooking times based on your preferences or the steak’s thickness. Enjoy your meal!