Pan-Seared Rib-Eye Steaks | Curtis Stone

Let steak sit at room temperature for 30 minutes before cooking.

Preheat a 10-inch cast-iron skillet over medium-high heat. Pat steak dry with paper towels and season with salt and pepper.

Add oil to hot pan, and then steak. Cook until browned and caramelized on the bottom, about 5 minutes, then turn and cook for 2 minutes. Lower heat to medium. Add butter, garlic and thyme to pan. Continue to cook the steak while using a spoon to baste melted butter on top until an instant-read thermometer inserted horizontally into the steak center reads 130°F for medium-rare, about 5 minutes. (If needed, transfer the pan into a preheated 350°F oven to finish cooking.)

Remove steak to a plate to rest 5 minutes. Slice steak across the grain into ½-inch-thick pieces and serve immediately.