Forget the steakhouse—this is how you achieve that jaw-dropping, perfectly seared rib-eye right in your own kitchen. We’re talking a deep, gorgeous crust that crackles under your knife, revealing a ridiculously juicy, tender interior. The secret? A ripping-hot pan and a decadent, aromatic baste of garlic and fresh herbs. This isn’t just dinner; it’s an experience. Trust me, this is the only steak recipe you’ll ever need.
Ingredients
• 2 10-ounce / 283 g boneless or 16-ounce / 454 g bone-in rib-eye steaks, about 1½ inches / 3.8 cm thick
• Sea salt and ground black pepper, to taste
• 2 tablespoons / 30 ml avocado oil or olive oil
• 2 tablespoons / 30 ml butter-flavored coconut oil
• 1 sprig fresh oregano
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 4 cloves garlic, smashed
Instructions
1. Directions
2. Prep the Steaks: Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with a paper towel and season generously on all sides with sea salt and black pepper.
3. Sear the Steaks: Heat the avocado or olive oil in a large cast-iron skillet over medium-high heat until it just begins to smoke. Carefully place the steaks in the hot pan and sear for 6 minutes without moving them to develop a deep, golden-brown crust.
4. Baste with Flavor: Flip the steaks. Immediately add the butter-flavored coconut oil, oregano, rosemary, thyme, and smashed garlic to the skillet. As the oil melts, tilt the pan and use a large spoon to continuously baste the steaks with the infused oil. Cook for another 5-6 minutes for a perfect medium-rare, or until your desired doneness is reached.
5. Rest and Serve: Transfer the steaks to a cutting board and let them rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute for a more flavorful and tender bite.
Nutritional Information
• Nutrition
• MAKES: 2 servings
• PREP TIME: 5 minutes
• COOK TIME: 12 minutes
• PER SERVING
• CALORIES: 980
• FAT: 83.7g
• PROTEIN: 53.7g
• TOTAL CARBS: 2.4g
• FIBER: 0.4g
• NET CARBS: 2.1g
Pro Tips
• For the best possible crust, pat your steaks completely dry with a paper towel before seasoning. Moisture is the enemy of a good sear.
• A cast-iron skillet is highly recommended. It retains heat exceptionally well, which is essential for creating that perfect, edge-to-edge crust.
• Don’t skip the rest! Letting the steak rest for 5-10 minutes before slicing is crucial. It allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
• Use a meat thermometer for guaranteed results. For medium-rare, aim for an internal temperature of 130-135°F / 54-57°C.
• No butter-flavored coconut oil? Use regular unsalted butter or simply more avocado oil. If using butter, add it during the last couple of minutes of cooking to prevent it from burning.
FAQ
Q: Why isn’t my steak getting a good crust
A: For a perfect crust, your steak must be completely dry and the pan must be very hot. Pat the steak with a paper towel to remove all surface moisture before seasoning. A cast-iron skillet is recommended as it holds high heat exceptionally well, which is essential for a deep sear.
Q: What is the best internal temperature for a medium-rare rib-eye
A: For a medium-rare finish, aim for an internal temperature of 130-135°F (54-57°C). Using a meat thermometer is the most accurate way to guarantee your steak is cooked to perfection.
Q: Can I use regular butter instead of butter-flavored coconut oil
A: Yes, you can use regular unsalted butter. To prevent it from burning at high heat, add it to the pan during the last couple of minutes of cooking when you begin basting.
Q: Is it really necessary to let the steak rest
A: Absolutely. Resting the steak for 5-10 minutes before slicing is a crucial step. It allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and flavorful instead of running out onto the cutting board.
