HERBED STEAK
| Prep Time | 30 MINUTES |
| Difficulty | BEGINNER - INTERMEDIATE |
| Good For | 2 PEOPLE |
Ingredients
| 1 | 2 PIECES (400-500 G EACH) - AGED ANGUS RIBEYE STEAK, PRIME GRADE |
| 2 | OR DRY AGED ANGUS RIBEYE PRIME OR CHOICE GRADE STEAKS OR CAB RIBEYE CHOICE GRADE STEAKS |
| 3 | 2 PIECES - GARLIC CLOVES |
| 4 | 1 PIECE - FRESH THYME |
| 5 | 4 TBSP - BUTTER, UNSALTED |
| 6 | TO TASTE - SALT & PEPPER |
Steps
| 1 | Preheat your skillet to medium high heat until smoking hot. |
| 2 | Season your steaks with salt and pepper on both sides. |
| 3 | Once your pan is nice and hot, sear your steaks about 1 minute per side. |
| 4 | When both sides have been seared, lower your heat then add the butter, garlic and thyme. |
| 5 | Baste your Ribeye with the infused butter until well coated. |
| 6 | Let steak rest for double the amount of cooking time before serving. |
Tips
| 1 | Letting your steak rest properly will ensure juices are kept in the steak. |
| 2 | Basting your steaks with infused butter will not only add flavor but help add more fat to ensure tenderness of the steak. |
| 3 | Make sure to thaw out your steak in the chiller about 24 hours before cooking (depending on the size and power of your refrigerator) |
