making a perfect American-style ribeye steak:

1. Prepare the Steak:

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Remove the ribeye steak from the refrigerator at least 30-45 minutes before cooking to allow it to reach room temperature.

Pat the steak completely dry with paper towels to ensure a good sear.

Season generously on both sides with salt and black pepper.

2. Preheat the Pan:

Heat a cast-iron skillet or a heavy-bottomed pan over high heat until very hot.

Add the vegetable oil and swirl it around to coat the pan evenly.

3. Sear the Steak:
Place the steak in the hot pan and do not move it for 3-4 minutes to create a nice crust.

Flip the steak and sear the other side for another 3-4 minutes.

4. Baste with Butter and Aromatics (Optional):

Reduce heat to medium-low and add butter, crushed garlic, and rosemary/thyme to the pan.

Tilt the pan slightly and use a spoon to baste the steak with the melted butter continuously for 1-2 minutes.

5. Check for Doneness:

Use a meat thermometer to check the internal temperature:

Rare: 120–125°F (49–52°C)

Medium-rare: 130–135°F (54–57°C)

Medium: 140–145°F (60–63°C)

Medium-well: 150–155°F (65–68°C)

Well-done: 160°F+ (71°C+)

6. Rest the Steak:

Transfer the steak to a cutting board and let it rest for 5-10 minutes to allow the juices to redistribute.

7. Serve and Enjoy:

Slice against the grain and serve with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.

This method ensures a perfectly seared, juicy, and flavorful ribeye steak. Let me know if you need any modifications!