1-Step 1: Room Temperature and Seasoning Let the steak sit at room temperature for about 20 minutes. Pat it completely dry with paper towels. Season both sides generously with coarse salt and freshly cracked black pepper. Drying the surface ensures a superior crust on your pan seared ribeye steak.

2-Step 2: Heat the Skillet Heat a large heavy-bottomed skillet, like cast iron or stainless steel, over high heat. Add the 2 tablespoons of oil. Wait until it shimmers and just begins to lightly smoke. This cast iron ribeye setup is key for the steak searing technique.

3-Step 3: Initial Sear Place the steak in the pan. Reduce heat slightly. Cook without moving for 1 minute to start the crust. Gently move the steak around the pan for 1 minute, then flip to the other side. Hold it upright with tongs to sear the fat cap and edges.

4-Step 4: Baste with Garlic Herb Butter Turn heat to low. Add the 3 tablespoons unsalted butter, ½ peeled shallot, 4 garlic cloves, and 4 sprigs fresh thyme. Once butter melts, tilt the pan and baste the steak continuously for about 2 minutes for medium-rare. This builds the garlic butter for steak magic.

5-Step 5: Rest and Serve Remove the steak from the pan. Rest on a rack or plate for 3 to 4 minutes. It continues cooking during rest. Slice against the grain and serve. Total times: prep about 5 minutes plus 20 minutes resting, cook about 6 minutes plus 3 to 4 minutes rest.