Ruth’s Chris Signature Ribeye Steak

Instructions:

1. Remove the ribeye steaks from the refrigerator 30 to 45 minutes before cooking to bring them to room temperature.
2. Pat the steaks completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
3. Heat a heavy cast-iron skillet over high heat until extremely hot and just beginning to smoke.
4. Add olive oil to the skillet. Carefully place the steaks in the pan and sear without moving them for 3 to 4 minutes, until a deep brown crust forms.
5. Flip the steaks and add butter, smashed garlic, and thyme to the pan. As the butter melts, tilt the pan and continuously spoon the hot butter over the steaks for 2 to 3 minutes.
6. For medium-rare, cook until the internal temperature reaches 130 to 135°F (54 to 57°C). Adjust cooking time according to your preferred doneness.
7. Remove the steaks from the skillet and let them rest for 5 to 10 minutes to allow the juices to redistribute.
8. Serve on warm plates and top each steak with a spoonful of the sizzling butter from the pan for that signature finish.

Variations :

• Finish the steak in a 400°F oven for thicker cuts after searing.
• Add a sprig of rosemary for a slightly more robust herb flavor.
• Top with a pat of blue cheese butter for a steakhouse twist.

Tips :

• Always use a well-marbled ribeye for maximum flavor and tenderness.
• Do not overcrowd the pan; cook in batches if necessary.
• Let the steak rest before slicing to preserve its juices and texture.