Ribeye Steak Recipe

Take the steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
Generously season the steak with salt and pepper on both sides to ensure even coverage.
Heat a frying pan (or two if cooking more than one steak) over medium-high heat. Add the steak to the skillet and cook for 2-3 minutes on each side, depending on thickness and desired doneness. For a 3cm steak, cook for 5 minutes total.
If using a meat thermometer, aim for an internal temperature of 50°C for rare, 60°C for medium, and 70°C for well-done.
After flipping the steak for the first time, add butter, thyme, and garlic to the pan. Stir for 1 minute, basting the steak by tilting the pan and spooning the melted butter over the steak.
Remove the steak from the skillet and let it rest for 5 minutes before slicing. Resting is essential to allow the juices to redistribute, keeping the meat juicy and tender.
Slice the steak into strips, season again if necessary, and serve with your favorite side dishes and sauce.