Perfect Pan-Seared Ribeye Steak

Heat a heavy cast-iron skillet over high heat until it is smoking hot, about 4 to 5 minutes, then add the oil and swirl to coat.

Lay the steaks away from you and sear undisturbed for 3 minutes until a deep brown crust forms, then flip and sear the second side for another 2 minutes.

Reduce heat to medium, add the butter, smashed garlic, and thyme, and tilt the pan so the foaming butter pools to one side. Spoon the butter continuously over the steaks for 1 to 2 minutes to baste.

Insert an instant-read thermometer into the thickest part; pull the steaks at 125 to 128 degrees F for medium-rare, as the temperature will rise about 5 degrees while resting.

Transfer to a cutting board and rest for 8 to 10 minutes to let the juices redistribute. Slice against the grain, sprinkle with flaky sea salt, and serve.