The best way to gauge when a steak is done is to use a digital meat thermometer. You can insert a thermometer into the thickest part of the steak and monitor the cooking progress so you know when to remove it from the heat. I prefer to cook my steaks to a medium doneness level. I don’t recommend cooking meat over 150 degrees Fahrenheit because it can get tough or dry.
Keep in mind that the rib eyes must rest for at least 5 minutes before being cut. It is best to remove the meat from the heat a few degrees before it reaches your desired internal temperature, as the steaks will continue to cook while they are resting.
* ingredients :
°4 rib-eye steaks 10-12 ounces each, can be boneless or boneless
°1/2 tablespoon of a neutral-flavored oil, such as safflower oil, canola oil, grapeseed oil, or peanut oil
°Kosher salt and freshly ground pepper, to taste
°4 tablespoons of butter
°4 crushed garlic cloves
°4 sprigs of fresh rosemary
Leave the steaks at room temperature for 20 minutes.
Season the steaks on both sides with salt and pepper to taste.
Heat a heavy skillet such as a cast iron skillet over high heat.
Add oil to the skillet. Place the steaks in a single layer in the skillet.
Cook for 4-5 minutes per side or until golden brown.
Add the butter to the skillet. After the butter has melted, add the garlic cloves and rosemary to the skillet. stir until combined.
Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
Cook the steaks for 2-3 minutes or until a thermometer registers between 130-135°F for a medium steak.
Remove the meat from the skillet. Leave the steak to rest for 5 minutes. Spoon the drippings broth over the steak, slice and serve immediately.