Perfect Herb-Butter Steak

20 Minutes

〰️

20 Minutes 〰️

Serves 2

Ingredients

2 thick-cut ribeye steaks (or preferred cut, at least 2 fingers thick)

Salt, to season

1 tsp ghee

2 tbsp unsalted butter

2 sprigs thyme

2 garlic cloves, crushed

Method

Generously salt the steaks on all sides and place them uncovered in the fridge for at least 1 hour (or up to overnight for extra flavour).

Take the steaks out of the fridge 45 minutes before cooking to allow them to come to room temperature.

Place a cast iron or stainless steel pan over high heat until very hot. Add the ghee.

Use a paper towel to pat the steaks dry on both sides. This helps achieve a good crust.

Place the steaks in the hot pan and cook for about 4 minutes, or until a deep golden-brown crust forms. Flip and cook for another minute.

Add the butter, thyme, and crushed garlic to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for 1-2 minutes, or until the steak reaches your preferred doneness.

Remove the steaks from the pan and let them rest for 10 minutes before serving to allow the juices to redistribute.

Notes

Use a meat thermometer for precision—medium-rare is 54°C-57 /130°F-135 , medium is 57°C-63 /135°F- 145.