Grilling season is coming up and some of us who don't have backyards with grills because we live in cities should not despair. You do not need a grill to make a delicious steak. In fact, this is my favorite way to make steak as the butter seals in all the juices and creates a delicious crust.
1 2-inch prime ribeye steak
Kosher salt and freshly ground black pepper
1-2 large sprigs of thyme
1 tbsp extra virgin olive oil
1 oz of unsalted butter
Preheat oven to 450 degrees with rack in center of the oven.
Generously salt and pepper the steak. In an over-proof pan that is just big enough to hold your steak, melt the butter and olive oil on medium-high heat and sear steak approximately 2 minutes on each side until golden-brown.
Pop pan in the oven and roast for approximately 5-7 minutes for med-rare. Use a digital thermometer in center to test temp if you do not know how to test by hand yet. It should read 120-125 degrees for rare, 130 for medium rare (but remember, it continues to cook when you take it out of the oven, so I recommend taking it out a few minutes early to achieve the results you want). I prefer this cut of meat medium-rare; anything under or over makes it tough. I also recommend placing it on a platter so it does not remain in the hot pan cooking away. Let meat rest for 10 minutes before carving.