Pan-Seared Ribeye

Method

1. 1

   Take the steak out of the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels — every drop of surface moisture matters.

   A wet steak steams before it sears. Dry the surface, then dry it again.

2. 2

   Season generously with kosher salt and black pepper on all sides, including the fat cap and the edges. Do this just before cooking, not earlier.

   Season within a minute of the pan, or dry-brine overnight. Never in-between — it draws water to the surface.

3. 3

   Place a heavy cast-iron skillet on the highest heat your stove allows. Let it heat empty for 4 to 5 minutes, until a drop of water evaporates instantly on contact. Add the neutral oil and let it shimmer and just begin to smoke.

   Turn on your range hood and open a window. This is not a quiet way to cook.

4. 4

   Lay the steak down away from you. Do not touch it for 2 minutes. Flip once, press it flat, and sear the second side for another 2 minutes.

   Only one flip. Moving the steak around loses contact and kills the crust.

5. 5

   Reduce the heat to medium. Add butter, smashed garlic, and thyme to the pan. Tilt the pan toward you and, with a large spoon, baste the melted butter continuously over the steak for 60 to 90 seconds.

   The butter should foam and smell nutty, not burn. If it darkens too fast, pull the pan off the heat between bastes.

6. 6

   Check the internal temperature at the thickest point. Pull the steak when it reads 125°F (52°C) for medium-rare. Sear the fat cap edge for 30 seconds if you like it more rendered.

   The steak will climb another 5°F while resting. Pull earlier than you think.

7. 7

   Rest the steak on a warm plate or wire rack for 5 minutes. Slice against the grain, spoon over the browned butter from the pan, and serve.

   Never slice a steak on a cold cutting board. The juices will run everywhere.