Gotham Rib Steak
Sink your teeth into luxury with the Gotham Rib Steak, a decadent and flavor-packed dish that's all about simplicity and technique. This bone-in rib steak is seasoned generously with kosher salt and freshly ground black pepper, then seared to perfection in a smoking-hot cast-iron skillet to create a deep, golden-brown crust. Infused with the rich essence of melted butter, aromatic garlic, and fresh thyme, the steak is basted to ensure every bite is juicy and bursting with flavor. Finished with a sprinkle of coarse sea salt and a brief rest for maximum tenderness, this steakhouse-quality creation is perfect for an elegant date night or any occasion that calls for indulgence. Pair it with roasted vegetables or a crisp green salad for a complete, restaurant-worthy meal. Whether you're a seasoned chef or a home-cooking enthusiast, this recipe is your gateway to mastering the art of perfectly cooked steak.
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Recipe Information
Ingredients
- 1 lb bone-in rib steak
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 whole garlic cloves
- 3 fresh thyme sprigs
- 1 tsp coarse sea salt
Instructions
Take the rib steak out of the refrigerator and allow it to come to room temperature for 30 minutes before cooking.
Generously season both sides of the rib steak with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over high heat until it is smoking hot.
Add the olive oil to the pan and swirl to coat the surface evenly.
Carefully place the rib steak into the skillet and let it sear without moving it for 3-4 minutes, or until a deep golden brown crust forms.
Flip the steak using tongs and sear the other side for another 3-4 minutes.
Reduce the heat to medium. Add the unsalted butter, garlic cloves (crushed but still in their skins), and thyme sprigs to the skillet.
Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and aromatics for an additional 2-3 minutes, ensuring it absorbs the flavors.
Check the internal temperature of the steak using a meat thermometer: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
Once the steak reaches your desired doneness, remove it from the skillet and place it on a cutting board. Sprinkle with coarse sea salt and tent loosely with foil for 5 minutes to rest.
Slice the steak against the grain and serve immediately with the garlic-thyme butter drizzled over the top.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3966 mg | 172% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
