Pan Seared Ribeye
Yield: 2 servings
Active Time: 15 minutes
Total Time: 1 hour
1 Thrive Market Ribeye Steak
Thrive Market Himalayan Pink Salt
Thrive Market Organic Ground Pepper
¼ cup canola oil
3 tablespoons unsalted butter
6 sprigs thyme or rosemary
1 large shallot, finely sliced
In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
Add butter, herbs, and shallot to skillet and continue to cook. Flip steak occasionally; tilt the pan towards you and use a spoon to baste any light spots with butter. If butter begins to smoke excessively, reduce heat to medium.
Continue flipping and basting until an instant-read thermometer inserted into thickest part of steak side registers 120 to 125°F for medium-rare, 8 to 10 minutes total. Transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes before carving.