Ribeye steak with thyme

Take the steak out of the fridge 2 hours before cooking and let it warm to room temperature.

Pat the meat dry with a waffle towel, then brush a small amount of refined oil on both sides.

Meanwhile, evenly sprinkle salt and pepper on the plate, coat the steak in the mixture, and return it to the skillet.

Cook for 60–90 seconds on each side, pressing with tongs until evenly browned.

Slightly reduce the heat, add garlic, oil, and thyme to the pan, and when everything melts, mix and pour the mixture over the steak.

The steak will be cooked for about 6 minutes to medium rare.

Remove the ribeye steak from the pan and place it on something warm — a heated pan or a board — to rest for 5–10 minutes before serving.