Pan-Seared Ribeye with Garlic Butter

– Rare: 125 degrees

– Medium-rare: 135 degrees

– Medium: 145 degrees

– Medium-well: 150 degrees

– Well done: 160 degrees.

After flipping steak, add butter, smashed garlic cloves, and thyme sprigs to pan. Once melted, spoon butter over steaks while second side cooks.

Once steak is cooked to your desired temperature, remove steaks immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.

Optionally, drizzle extra garlic herb butter over steaks before serving. Enjoy !!