Rib Eye Steak

Step 1

Take steak out of the fridge; pat it dry with paper towels and salt the steak liberally on both sides. Let sit on the counter (at room temperature) for 30 minutes. Room temperature meat will produce juicier, more evenly cooked steaks.

Step 2

Season steak with pepper, rosemary, and thyme; using your fingers, press down the herbs to the meat.

Step 3

Set a 10-inch cast iron skillet over medium heat. You can also use a heavy-bottomed skillet.

Step 4

Heat up the skillet; then add butter and olive oil.

Step 5

Melt the butter and swirl it around to cover the entire bottom of the skillet.

Step 6

Add the steak to the skillet and cook for 5 minutes, or until browned on the bottom.

Step 7

Turn the steak over; add smashed garlic to the skillet and continue to cook for 5 more minutes for a rare steak, basting the steak with the butter drippings. Tilt the skillet so it’s easier to spoon the butter drippings over the steak.

Step 8

Check the internal temperature before removing from heat. For a rare steak, internal temperature should read 120˚F; for medium-rare it should be around 125˚F and 130˚F. Thicker steaks will take longer to cook through.

Step 9

Remove from heat and immediately transfer steak to a cutting board; let rest for 8 to 10 minutes before slicing and serving.

Step 10

Top with parsley and serve.