Restaurant-Style Ribeye Steak 

👩‍🍳 Step-by-Step Instructions

Step 1: The Steak Pre-Game (Crucial!) 🥩🌡️

1. Take the Chill Off: Take your ribeye steaks out of the refrigerator 30 to 45 minutes before cooking. If you drop an ice-cold steak into a hot pan, the temperature drops instantly, and the meat will steam rather than sear.
2. Dry Them Completely: Pat the steaks completely dry on all sides using paper towels. Moisture is the ultimate enemy of a beautiful, golden-brown crust!
3. Season Aggressively: Just before cooking, coat the steaks generously with the coarse kosher salt and black pepper on the top, bottom, and all the edges.

Step 2: Get the Pan Screaming Hot 🍳🔥

1. Place a heavy cast-iron skillet or heavy-bottomed stainless steel pan over high heat. Let it get hot for about 3 to 5 minutes.
2. Pour in your 2 tablespoons of high-smoke point oil. Swirl it around—it should be shimmering and just slightly starting to smoke.

Step 3: The Sear ⏳⚡

1. Carefully lay the steaks into the pan, laying them away from you so oil doesn’t splash. You should hear a loud, aggressive sizzle!
2. Sear the steaks undisturbed for 2 to 3 minutes until a rich, dark brown crust forms. Flip them over to sear the other side for another 2 minutes.
3. Using tongs, lift the steaks together and press the fatty edges against the side of the pan for about 30 seconds to render down the thick ribbon of fat.

Step 4: The Steakhouse Butter Baste (Arrosé) 🧈🌿🧄

1. Turn the heat down to medium.
2. Toss the 4 tablespoons of butter, smashed garlic cloves, rosemary, and thyme sprigs directly into the pan.
3. Tilt the skillet slightly toward you so the melted butter pools at the bottom. Use a large spoon to continuously scoop up the hot, foaming, herb-infused butter and pour it over the tops of the steaks.
4. Keep basting for about 2 minutes. This bathes the steak in uniform heat, cooks it evenly, and infuses it with unparalleled richness.

Step 5: Check Temperature & Rest ⏰🩸

1. Insert an instant-read meat thermometer into the thickest part of the steak. Remove the steaks from the pan when they hit 5°F below your target temperature (they will continue cooking as they rest!):
   • Rare: Pull at 120°F (Final temp: 125°F)
   • Medium-Rare (Recommended for Ribeye): Pull at 130°F (Final temp: 135°F) 🌟
   • Medium: Pull at 140°F (Final temp: 145°F)
2. Transfer the steaks to a warm plate or cutting board. Pour a spoonful of the remaining pan butter over them, and tent loosely with foil. Let them rest for 5 to 8 minutes to allow the juices to redistribute back into the meat.