How to Cook the Perfect Ribeye Steak

Take your ribeye out of the fridge 30 minutes before cooking. Pat it completely dry with kitchen paper — moisture is the enemy of a good crust.

Season generously with flaky sea salt and black pepper on both sides.

Heat a heavy-based frying pan or cast-iron skillet over high heat until it's smoking hot. Add the vegetable oil.

Place the steak in the pan, laying it away from you to avoid splashing. Press down gently to ensure full contact. Leave it undisturbed for 2-3 minutes to develop a deep brown crust.

Flip the steak. Add the butter, thyme and crushed garlic to the pan. Tilt the pan and baste the steak with the melted butter using a spoon for 1-2 minutes.

For medium-rare, cook a 350g steak for 3 minutes on each side, plus basting. Adjust timing for thickness and your preference.

Rest the steak on a warm plate for 5-8 minutes. This is non-negotiable — it lets the juices redistribute.

Slice against the grain and serve with the pan juices poured over the top.

Pro tips

• Room temperature: A cold steak will cook unevenly. Always rest it before cooking.
• Pat dry: Wet steak = steamed steak. Dry surface = perfect crust.
• Rest: The most common mistake. Undercut your cooking time and let the rest finish the job.