Pan-seared Rib Eye Steak with Garlic

Instructions

Prepare the Steaks: About 30 minutes before cooking, remove the steaks from the refrigerator. Pat them completely dry with paper towels. This is crucial for a good sear. Generously season both sides with salt and pepper.
Caramelize the Onions: Heat a large cast-iron or heavy-bottomed skillet over medium heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter is melted, add the sliced onions. Cook for 15-20 minutes, stirring frequently, until they are soft, golden brown, and caramelized. Transfer the onions to a plate and set aside.
Sear the Steaks: Wipe the skillet clean and return it to the stove. Crank the heat to high. When the pan is very hot, add the remaining 1 tablespoon of olive oil. Just as it begins to shimmer and smoke, carefully add the steaks. Sear, untouched, for 4-5 minutes to form a deep brown crust.
Baste with Butter: Flip the steaks. Add the remaining 2 tablespoons of butter and the smashed garlic cloves to the pan. As the butter melts and foams, continuously tilt the pan and spoon the hot garlic-butter sauce over the steaks for another 3-4 minutes for medium-rare, or until your desired doneness is reached.
Rest and Serve: Transfer the steaks to a cutting board and let them rest for 5 minutes. This allows the juices to redistribute. Serve immediately, spooning the generous pan sauce and the reserved caramelized onions over the top.

Doneness Guide: For a 1 ½-inch thick steak, 4-5 minutes per side typically yields medium-rare. Use a meat thermometer for perfect results: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
Drying the steak is the secret to achieving that incredible, crispy crust.
Basting not only flavors the steak but also helps it cook evenly.