Looking for the perfect way to cook a bone-in rib-eye steak? Follow this simple recipe from Dannykam Butchery to make a juicy, tender steak that will impress every time. This easy guide will help you achieve a perfectly pan-fried rib-eye steak every time!

Ingredients:

• 1 bone-in Rib-Eye Steak (around 1-inch thick)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, smashed
• 2-3 sprigs fresh rosemary or thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Steak:
   • Remove the rib-eye steak from the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
   • Pat the steak dry with a paper towel and season generously with salt and pepper on both sides.
2. Heat the Pan:
   • Place a heavy skillet (cast iron works best) on medium-high heat and add the olive oil. Allow it to heat until it starts to shimmer.
3. Sear the Steak:
   • Carefully place the rib-eye steak into the hot skillet. Do not move the steak around – let it sear for about 4-5 minutes on the first side. You want a nice, golden-brown crust.
   • Flip the steak over and immediately add the butter, garlic, and herbs to the pan.
4. Baste for Flavor:
   • As the butter melts, use a spoon to baste the steak with the melted butter, garlic, and herbs for about 2-3 minutes.
   • If you like your steak medium-rare, cook it for another 3-4 minutes, depending on the thickness. Adjust the time for your preferred doneness.
5. Rest the Steak:
   • Once cooked to your liking, remove the steak from the pan and let it rest on a plate for about 5 minutes. This allows the juices to redistribute, keeping the steak tender and juicy.
6. Serve and Enjoy:
   • Slice against the grain, serve with your favorite sides, and enjoy your perfectly cooked rib-eye steak!

Tips for the Perfect Rib-Eye Steak:

• Room temperature steak cooks more evenly.
• Basting with butter, garlic, and herbs adds extra flavor and juiciness.
• For perfect steak doneness, use a meat thermometer (125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well-done).