Playing Curtis Stone's Pan-Seared Rib-Eye Steaks

For Rachael’s 50th birthday bash episode, Rach stepped out from behind the stove to let her buddies — like Chef Curtis Stone — do the cooking!

  • 1 dry-aged bone-in rib-eye steak, about 1 1/2 pounds and 1 1/2 inches thick
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature, divided
  • 1 tablespoon olive oil
  • 2 garlic cloves, bruised
  • 3 fresh thyme sprigs
Serves: 2 to 3

Let steak sit at room temperature for 30 minutes before cooking.

Preheat a 10-inch cast-iron skillet over medium-high heat. Pat steak dry with paper towels and season with salt and pepper.

Add oil to hot pan, and then steak. Cook until browned and caramelized on the bottom, about 5 minutes, then turn and cook for 2 minutes. Lower heat to medium. Add butter, garlic and thyme to pan. Continue to cook the steak while using a spoon to baste melted butter on top until an instant-read thermometer inserted horizontally into the steak center reads 130°F for medium-rare, about 5 minutes. (If needed, transfer the pan into a preheated 350°F oven to finish cooking.)

Remove steak to a plate to rest 5 minutes. Slice steak across the grain into ½-inch-thick pieces and serve immediately.