> French Ribeye Steak with Garlic and Thyme
French style bone-in Ribeye steak basted with a garlic and thyme infused butter. Ribeye recipe that is simple yet produces a richly flavored steak like you’ve never made before.
HOW TO COOK A RIBEYE
For this recipe, there are a few important things to take note of:
- Your pan: If you can use a cast iron skillet, then please do so. However if that is not possible, then cut the amount of oil being called for in the recipe, down by half.
- Let your meat rest for fifteen minutes outside of the refrigerator before cooking. AND for 8-10 minutes before cutting, after you’ve cooked it. Resting is the key to beauty, even in flavor.
- Season your steak generously. This is such a simple recipe, calling for only a handful of ingredients. The salt and pepper combined with the butter we baste our steak with will create a crust that has great depth of flavor. Don’t fear the seasonings!
- For cooking this ribeye from start to finish: crush your garlic but don’t peel it entirely. This keeps it together in one piece and doesn’t let it’s raw flavor overpower any of the other ingredients.
- This is a recipe that takes less than 15 minutes to prepare. However, for best results, stay focused on it throughout the fifteen minutes. You won’t regret the time spent basting with butter.
WHAT TO SERVE WITH RIBEYE
Ribeye is a meat that is more filling and has great depth of flavor. I tend to pair it with lighter dishes, or one other comfort food and two light dishes. My absolute favorite thing to pair this recipe with is a simple dressing-less baby arugula salad. I plate the salad before I put the meat on the dish to rest. The drippings from the ribeye dress the salad and the flavor combination is out of this world!
Some other ideas include:
- Mashed Potatoes
- Garlic Smashed Potatoes
- Creamed Corn
- Herb Glazed Carrots or other herb glazed vegetables
- Broccoli or Broccoli Salad
- 1 Moink French Ribeye Steak
- Salt and Pepper
- 3-4 TBS Canola or Vegetable Oil
- 4 Tablespoons Butter
- 6-8 Sprigs of Fresh Thyme
- 2 Garlic Cloves, smashed with the flat of a butcher knife
- Rinse and Pat dry your Ribeye
- Season generously on both sides with Salt and Pepper.
- In a large cast-iron skillet, heat the canola oil with the garlic and half of the thyme in it, over med-high-high heat.
- When you can see that the oil has gotten hot, Add the steak and do not move it for four minutes.
- Flip the steak and add the remaining thyme and the butter to the pan.
- Cook at that same temperature, then turn the heat slightly down to a med-med-high heat.
- For a medium to medium-well cooked steak, continue cooking at this temperature for five more minutes, basting the steak with the melted (garlic and thyme infused) butter the entire time.
- Transfer steak to cutting board or serving platter and let rest for 8 minutes before cutting.
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