{"id":3867,"date":"2022-06-18T01:57:58","date_gmt":"2022-06-17T18:57:58","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=3867"},"modified":"2022-06-18T01:57:58","modified_gmt":"2022-06-17T18:57:58","slug":"ribeye-steak","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/ribeye-steak.html","title":{"rendered":"Ribeye Steak"},"content":{"rendered":"

How to make Ribeye Steak<\/h2>\n

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Ingredients<\/h2>\n

– 4 (1 \u00bd-inch thick) boneless rib-eye steaks (about 2 \u00bd pounds total|1.1 kilograms)<\/p>\n

– kosher salt and freshly ground black pepper, to taste<\/p>\n

– \u00bd cup|120 ml canola oil<\/p>\n

– 16 tablespoons|2 sticks unsalted butter<\/p>\n

– 12 garlic cloves, peeled and smashed<\/p>\n

– 2 bunches thyme<\/p>\n

Directions<\/h2>\n

– Season the steaks all over with salt.<\/p>\n

– Working in batches, heat 2 tbsp. oil in a large cast-iron skillet over high heat until the oil just begins to smoke.<\/p>\n

– Add 2 steaks and cook, flipping once, until well browned on both sides, about 6 minutes.<\/p>\n

– Add in 4 tablespoons of butter, 4 cloves of garlic, and \u2153 of the thyme and cook, basting the steaks with the butter, until medium-rare, about 2 to 3 more minutes.<\/p>\n

– Transfer cooked steaks to a cutting board, cover loosely with foil and set aside in a warm spot.<\/p>\n

– Repeat the process with remaining oil and steaks, 4 cloves of garlic, and another \u2153 of the thyme. Let the steaks rest for about 10 minutes before slicing.<\/p>\n

– In a small saucepan, melt the remaining 8 tablespoons of butter with the remaining 4 cloves of garlic and the thyme. Cook until the butter is well flavored, about 3 to 4 minutes.<\/p>\n

– To serve, divide steak between plates. Spoon butter and garlic sauce over the steaks and season with salt and pepper. Serve with power potatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make Ribeye Steak Ingredients – 4 (1 \u00bd-inch thick) boneless rib-eye steaks (about 2 \u00bd pounds total|1.1 kilograms) – kosher salt and freshly ground black pepper, to taste – \u00bd cup|120 ml canola oil – 16 tablespoons|2 sticks unsalted butter – 12 garlic cloves, peeled and smashed – 2 bunches thyme Directions – […]<\/p>\n","protected":false},"author":1,"featured_media":3868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3867"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3867"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3867\/revisions"}],"predecessor-version":[{"id":3869,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3867\/revisions\/3869"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3868"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3867"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3867"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3867"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}