Made this Ribeye Steak for lunch. No one ever likes my posts. Does this not look good?

Perfect Ribeye Steak: A Recipe for Success

Before diving into the emotional aspect of sharing my culinary journey, let’s talk about the steak itself. Here’s how I prepared my ribeye to achieve restaurant-quality perfection.

Ingredients

• 1 ribeye steak (1.5 inches thick, approximately 12-16 oz)
• 2 tablespoons olive oil
• 2-3 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• 3 tablespoons unsalted butter
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Bring the Steak to Room Temperature:
   Remove the ribeye from the fridge about 30 minutes before cooking. This ensures even cooking.
2. Season Generously:
   Pat the steak dry with a paper towel. Rub olive oil all over, then sprinkle both sides generously with kosher salt and black pepper.
3. Preheat Your Pan:
   Heat a heavy skillet (cast iron is ideal) over medium-high heat until it’s almost smoking. A hot pan is essential for achieving a good sear.
4. Sear the Steak:
   Place the ribeye in the pan and let it sear undisturbed for about 2-3 minutes on each side, forming a deep golden crust.
5. Add Aromatics and Butter:
   Reduce the heat to medium-low, then add butter, garlic, and rosemary or thyme. Tilt the pan slightly and use a spoon to baste the steak with the melted butter for another 2 minutes.
6. Check the Temperature:
   Use a meat thermometer to check the internal temperature:
   • Rare: 120°F
   • Medium-Rare: 130°F
   • Medium: 140°F
7. Rest the Steak:
   Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes. This step is crucial for redistributing the juices.
8. Serve and Enjoy:
   Slice against the grain and serve with your favorite side dishes.