Ingredients (2 Serves)

• 2 ribeye steaks (~300–350g each)
• 2 tbsp coarse sea salt
• 1 tbsp freshly cracked black pepper
  
• 2 tbsp butter
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme or rosemary

How to cook : 

1. Prep: Take the steaks out of the fridge 30–45 minutes before cooking. Pat them dry with paper towels. Season generously with salt & pepper on both sides.
2. Sear: Heat a cast-iron skillet or heavy pan until very hot. Add steaks and sear for 2–3 minutes per side (don’t move them too much).
3. Butter Baste: Lower the heat, add butter, garlic, and thyme/rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for 1–2 minutes.
4. Check Doneness: Medium-rare = 52°C internal (use a thermometer for precision).
5. Rest & Carve: Rest 5 minutes on a board. Carve into thick slices with your Viking knife and serve immediately.