How to Make the Perfect Steak

https://kikifoodies.com/recipes/how-t... Ingredients 1 ribeye steak (1 to 1½ inches thick, about two fingers thick) salt ground black pepper 1 tablespoon oil For basting 3 tablespoons butter (unsalted or salted) 2 to 4 garlic cloves, smashed fresh thyme sprigs Optional Seasonings (after cooking) Garlic powder Onion powder Cayenne Instructions Take your steak out of the fridge 15 to 30 minutes before cooking so it comes to room temperature. Pat the steak dry with paper towel. A dry surface helps get that perfect sear. Heat a cast iron skillet over high heat until it is very hot and lightly smoking. Season generously on both sides with salt and black pepper right before cooking. Add oil to the pan. If your steak has a fatty edge, hold it fat side down for 30 seconds to render some of the fat. Lay the steak flat in the pan. You should hear a good sizzle. Cook for about 3 minutes so a crust can form. Flip and sear the other side for another 3 minutes. Add butter, garlic, and thyme. Tilt the pan slightly and spoon the melted butter over the steak for 1 minute to baste. Be careful, thyme will splatter when the hot butter touches. After basting, turn off the heat and transfer the steak to a plate or cutting board. Sprinkle on any extra seasonings if desired. Let the steak rest for 5 to 10 minutes before slicing. Slice against the grain for the most tender bites. Notes Steak Thickness: Aim for 1 to 1½ inches thick for even cooking and a perfect crust. Steak Doneness Guide: Rare: 120 to 125°F (cool red center) Medium Rare: 130 to 135°F (warm red center) Medium: 140 to 145°F (warm pink center) Medium Well: 150 to 155°F (slight pink center) Well Done: 160°F and above (brown throughout) Best Cuts: Ribeye, New York Strip, and Tenderloin are my top three picks for that steakhouse bite. Pan Choice: Use cast iron for best results. Stainless steel works too, but avoid nonstick since it won’t give you a proper crust. Basting Tip: When adding thyme, it may pop or splatter. Use a large spoon for basting and k