Ingredients:
1 ribeye cut
Sea salt flakes
Freshly ground peppercorn
50g of butter
2 sprigs of thyme
1 clove of garlic, crushed with its outer layer intact
Directions:
Withdraw the ribeye cut from refrigeration at least thirty minutes prior to cooking to allow it to attain ambient temperature, facilitating uniform cooking.
Upon readiness for cooking, liberally season the ribeye cut with sea salt and freshly ground peppercorn on both surfaces, ensuring comprehensive coverage.
Warm a skillet over medium-high heat. In the event of preparing two ribeye cuts, ensure the skillet possesses adequate space to accommodate both adequately. Alternatively, utilize two skillets concurrently.
Introduce the ribeye cut to the skillet and cook for 2 to 3 minutes on each side, contingent upon preferred thickness and degree of doneness. A ribeye cut with a thickness of 3cm should require approximately 5 minutes for cooking. Employ a meat thermometer to assess doneness: 50°C for rare, 60°C for medium, and 70°C for well-done.
Upon turning the ribeye cut for the initial time, incorporate the butter, thyme, and crushed garlic into the skillet. Incline the skillet towards oneself and spoon the melted butter over the ribeye cut repeatedly for approximately a minute.
Extricate the ribeye cut from the skillet and allow it to rest for 5 minutes. This step is paramount as it enables the meat to unwind and reabsorb its juices, culminating in a succulent ribeye cut upon slicing.
Slice the ribeye cut into strips, season to personal preference, and serve alongside preferred accompaniments and sauce. Indulge in the delightful flavors of your succulent ribeye cut!
