- 1 Dry-Aged USDA Prime Ribeye Steak (at least 1 inch thick)
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp unsalted butter
- 2 sprigs of thyme
- 2 garlic cloves, smashed
- Take the ribeye steak out of the refrigerator at least 30 minutes before cooking to allow it to come to room temperature.
- Preheat your oven to 375°F (190°C).
- Season the ribeye steak generously with kosher salt and black pepper on both sides.
- Heat a large oven-safe skillet over high heat.
- Once the skillet is hot, add the ribeye steak and sear it on one side until it develops a crust (about 3-4 minutes).
- Flip the steak over and add the butter, thyme, and smashed garlic to the skillet.
- Once the butter has melted, use a spoon to baste the steak with the butter mixture.
- Transfer the skillet to the preheated oven and cook the steak until it reaches your desired level of doneness. For medium-rare, cook the steak for about 10-12 minutes.
- Remove the skillet from the oven and let the steak rest for at least 5 minutes before slicing and serving.
- Serve hot and enjoy!
Note: You can add any additional seasonings or herbs to the steak before cooking, such as rosemary or paprika. Additionally, you can serve the steak with your favorite sides, such as roasted vegetables or mashed potatoes.