Ingredients
2 bone-in ribeyes, about 1 inch thick
2 Tbs Spicewalla Smoked Paprika
2 Tbs kosher salt
1 Tbs canola oil
2 Tbs unsalted butter
3-4 sprigs fresh thyme
Spicewalla Cyprus Flake Salt
Preparation
1. Remove ribeyes from the fridge about 30 minutes before preparing to bring to room temperature.
2. Combine the smoked paprika and kosher salt together in a small bowl, mix together.
3. Sprinkle each side of the ribeyes evenly with the smoked paprika and salt mixture.
4. Heat a cast iron pan over medium-high heat for a few minutes to allow the pan to get hot, add the canola oil.
5. Carefully place the ribeyes in the pan and sear for 2 minutes, flip over and sear the other side for 2 minutes. Continue flipping every 2 minutes until the ribeye is cooked to medium-rare, about 130*F internal temperature.
6. Add the butter and fresh thyme to the pan. Once the butter is melted, use a spoon to baste each side of the ribeyes with the butter. Turn off the heat and let the steaks rest in the pan for 10-15 minutes.
7. Slice the steak against the grain into 1/2 inch slices and finish with Cyprus Flake Salt. Enjoy!
