Garlic Butter Ribeye Steak with a Perfect Sear Step-by-step instructions

Before you start

Before starting, ensure the steak has been removed from the refrigerator and brought to a slightly warmer temperature for about twenty minutes. Gather all ingredients, including the minced garlic and chopped herbs, so they are ready for the final basting stage.

Have the cast-iron griddle clean and ready, and place the tongs and a meat thermometer within reach. A clear workspace is important when working with high heat and melting butter to ensure safety and efficiency.

Instructions

Preparation

1. 1Prepare the steak
   Remove the ribeye steak from the refrigerator and pat it completely dry with paper towels. Ensure the steak is at room temperature for about thirty minutes before cooking to ensure even heat distribution.
   Look for The surface of the steak should be dry to the touch before it hits the hot pan.
   Tip Do not skip the drying step, as moisture on the surface prevents a good sear.

The steak should be thoroughly dried. The surface should look matte, ready to be placed on the hot surface.

Ensure the kitchen is well-ventilated, as searing meat at high temperatures can produce a significant amount of smoke. Check that all your tools are within reach so you can focus entirely on the cooking process.

Searing

2. 2Sear the steak
   Heat the cast-iron griddle over medium-high heat until it is very hot. Place the steak onto the griddle and sear without moving it for about 4 to 5 minutes per side. Use tongs to flip the steak once a deep brown crust has formed on the bottom side.
   Look for Listen for a vigorous sizzle when the meat touches the hot surface.
   Tip Ensure the griddle is hot enough to create an even, dark brown crust.

The steak should develop a dark, mahogany-colored crust on the first side. When lifting with tongs, the meat should release easily from the griddle. If it sticks, it needs more time to develop the crust. The edges should look seared and the fat should begin to render, signaling it is time to flip.

Basting

3. 3Finish with garlic butter
   Once the steak is nearly cooked, add the butter, minced garlic, and fresh herbs to the griddle. As the butter melts and foams, spoon it continuously over the steak for the final minute of cooking. Ensure the internal temperature reaches 145°F (63°C) for medium-rare, then remove the steak from the pan and let it rest at least 3 minutes before slicing.
   Look for The garlic should become fragrant and the butter should be golden and bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting with the flavored butter infuses the steak with incredible savory depth.

The butter should be foaming and the garlic should be light golden brown, not dark or bitter. The steak should be thoroughly coated in the herb-infused butter. The meat should feel firm but springy to the touch, and the internal temperature should be checked with a thermometer to confirm it has reached 145°F (63°C).

Common mistakes

A common mistake is overcrowding the pan or using a pan that is not hot enough, which results in steaming the meat rather than searing it. Ensure the steak is dry before it hits the griddle to prevent moisture from hindering the crust formation.

Another error is neglecting the resting period, which allows the juices to redistribute throughout the meat; cutting too soon will cause the flavorful juices to leak out, leaving the steak dry.

How to tell it’s done

To determine doneness, use a meat thermometer inserted into the thickest part of the steak. For a medium-rare finish, the internal temperature should reach 145°F (63°C). The surface should be deeply browned and caramelized, while the interior remains pink and tender.

If a more well-done steak is preferred, continue cooking until the desired temperature is reached, noting that the texture will become firmer as the temperature rises above 150°F (66°C).

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest