Ingredients:

  • 2 ribeye steaks (1.5 inches thick; approximately 500 g each)
  • 2 tablespoons (30 ml) olive oil
  • Sea salt and fresh black pepper, to taste
  • 3-4 sprigs of fresh thyme or rosemary (optional)
  • 2 tablespoons (30 g) unsalted butter

Instructions:

  1. Remove steaks from the refrigerator and allow them to come to room temperature (approx. 30 minutes). Season both sides generously with sea salt and black pepper.
  2. Preheat the oven to 275°F (135°C).
  3. Place steaks on a baking sheet and insert a meat thermometer into the thickest part of one steak. Bake in the preheated oven until the internal temperature reaches 120°F (49°C) for medium-rare (approximately 25-35 minutes).
  4. When steaks are close to temperature, heat a cast iron skillet over high heat and add olive oil. Once the oil is shimmering, carefully add the steaks.
  5. Sear each steak for about 1-2 minutes per side, adding butter and herbs halfway through for basting.
  6. Remove from skillet and let rest for 5-10 minutes to allow juices to redistribute.
  7. Slice against the grain, serve, and enjoy your perfectly cooked ribeye!