Butter-Basted Bone-In Ribeye Steak

Place a heavy skillet with the pre-seared steak on the stove over medium heat.

Lower the heat slightly to medium so the butter does not burn.

Add the knobs of butter, fresh thyme sprigs, and crushed garlic cloves to the skillet around the steak.

As the butter melts and begins to foam and brown, tilt the skillet slightly and continuously spoon the hot melted butter over the top of the steak.

Spooning the hot butter over the top cooks the upper side evenly while building a deep, nutty, caramelized crust.

Continue basting until a rich golden brown crust forms over the steak.

Transfer the steak to a wire rack over a baking sheet to rest before slicing.

Then 5 min of waiting

Slice the rested steak off the bone and into thick strips across the grain.

Transfer the sliced steak to a platter, sprinkle with sea salt and fresh thyme leaves, and serve immediately.