Ribeye Steak
A thick ribeye cooked in a cast iron pan with butter and garlic — the king of carnivore meals. Basting the steak repeatedly with foaming butter in the final minutes builds a deep, even crust across the whole surface, not just where it touches the pan.
Ingredients
Instructions
Remove steaks from fridge 1 hour before cooking.
Season very generously with coarse salt and black pepper.
Heat cast iron pan until smoking, add tallow.
Sear steaks 3 minutes each side — do not move them.
Add butter, garlic and thyme to pan.
Baste steaks repeatedly with foaming butter for 2 minutes.
Rest on a board for 5 minutes.
Slice against the grain and serve with pan juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.