Season the steak

• Pat the ribeye dry and season generously with salt and black pepper on both sides.
• Let it rest at room temperature so it cooks evenly.

Sear the steak

• Heat the olive oil in a frying pan over high heat until shimmering.
• Lay in the ribeye and sear undisturbed until a deep crust forms, then flip with tongs.

Baste with butter

• Lower the heat and add the whole stick of butter, crushed garlic and thyme.
• Tilt the pan and spoon the foaming butter over the steak repeatedly.
• Check the core temperature with a thermometer for the desired doneness.

Deglaze with wine

• Pour the red wine into the pan and let it bubble, spooning the juices over the steak.
• If you skip the wine, simply adjust the salt and butter to taste.

Finish with lemon zest

• Grate the organic lemon peel over the steak and pan juices for a fresh note.

Rest and serve

• Transfer the steak to a board and rest it so the juices settle.
• Slice against the grain and spoon the pan butter over the top.