*Ribeye Steak Recipe*


°1 steak
°flaky sea salt
°Ground black pepper
°50g butter
°2 sprig thyme
°1 garlic clove with rest skin


Taking steak out refrigerator at least half an 1h before cook to allow it to come to room temperature. This is important step to ensure even cook throughout the steak.
When ready to cooking, seasoning steak. Sprinkling salt and pepper liberally on both sides to a height to achieve even coverage.

Heat up your fry pan. If you're cooking 2 steaks, make sure your skillet is large enough to fit the steaks in with enough room - if not, use 2 skillets and heat them simultaneously. Adding steak to skillet & cook over medium-high heat for 2-3 min on every side  If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well done.

After flip the steak for first time, add the butter with thyme and garlic & baste for a minute.To do this, tilt the pan towards you so that the butter collects at the bottom of the pan, then put the butter back on the steak several times.

Removing steak from pan and let rest for 5 min.will stick, so if you cut it right after cook all juices will spill out to board.   The rest time allows particles to relax & reabsorb their liquids, meaning you don't lose any of those juices while sculpting.

Sliced steak across grain, season & serve with your choice sides & sauce

Enjoy !