Get ready for a flavour-packed feast Mia Hair Artistry principal Shanice Gore shares her Garlic, Thyme & Scotch Bonnet Butter Ribeye recipe with Thursday Food.

“Ribeye is one of my favourite cuts of steak because of its beautiful marbling and rich flavour. In my home, we love our steak cooked medium rare, so I focus on getting a good, flavourful sear on the outside while keeping the centre juicy and tender. My garlic, thyme and Scotch bonnet compound butter is the finishing touch — it melts beautifully over the hot steak and adds a delicious Jamaican kick,” says Gore.

Ingredients

•1 ribeye steak, approximately 1–1½ inches thick

• Salt, to taste

• Freshly cracked black pepper, to taste

• 1 tablespoon olive oil

For the Compound Butter:

• ½ cup unsalted butter, softened

• 2 cloves garlic, finely minced

• 1 tablespoon fresh thyme leaves

• ½–1 Scotch bonnet pepper, finely minced, depending on desired heat

Method

1. Begin by preparing the compound butter. Combine the softened butter with the garlic, thyme and finely minced Scotch bonnet pepper. Mix well until everything is evenly incorporated. Place the butter onto parchment paper, shape into a log, roll tightly and refrigerate until firm.

2. Remove the ribeye from the refrigerator about 30 minutes before cooking and pat dry with paper towels. Season both sides generously with salt and freshly cracked black pepper.

3. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add the olive oil and carefully place the steak into the pan. Sear undisturbed until a deep golden-brown crust forms, then flip and sear the other side.

4. For a ribeye approximately 1–1½ inches thick, cook for approximately three to four minutes per side for medium rare, four to five minutes per side for medium, or six to seven minutes per side for well done. Cooking times will vary depending on the thickness of the steak, so a meat thermometer can be used for accuracy.

5. Once the steak has been seared on both sides, reduce the heat or remove the pan from the heat and place a generous spoonful of the garlic, thyme and Scotch bonnet compound butter directly on top of the steak. Allow butter to melt over the hot meat, spooning the melted butter over the steak.

6. Remove the ribeye from the pan and leave it to rest for five to 10 minutes before slicing. Slice against the grain and serve with the melted compound butter spooned over the top.

The complete feast: Shan’s Garlic, Thyme and Scotch Bonnet Butter Ribeye, paired with lemon, garlic, and thyme butter scallops, and mixed green salad with honey Dijon balsamic dressing.(Photo: Alan Smith)

Shan’s Tip: For the juiciest ribeye, don’t skip the resting time. And in my home, medium rare is the preferred doneness — the combination of the tender, juicy steak and the spicy, garlicky compound butter is hard to beat.

Shan’s Garlic, Thyme & Scotch Bonnet Butter Ribeye (Photo: Alan Smith)