Pan Seared Ribeye

So often I hear “Cooking steak at home is just so intimidating” or “I’m afraid I’ll ruin a pricey cut of meat.” If this is how you feel, don’t fret and forget those thoughts! You can certainly execute that restaurant quality steak at home with these steps!

Ingredients

  • 1 1lb ribeye, (1 1/2-2 inch thick)
  • Salt/Pepper
  • Olive Oil
  • 3-4 garlic cloves, halved
  • 1/4 cup sliced red onion
  • 3 tbsp butter
  • Fresh herbs: thyme, rosemary, sage
  • Recipe

    Allow the steak to sit at room temperature for 30 minutes. Rub oil into the meat and season with salt and pepper on all sides. Heat oil in a fry pan on high heat. When it begins to smoke, sear the fat cap side of the ribeye for 2 minutes. Sear each side I disturbed 3-4 minutes. Remove from the heat to a wire rack, and allow it to rest for 5 minutes. Turn the pan off and add garlic, onion, and butter. Turn the heat back on to medium-high, and when the butter begins to foam, add the steak back to the pan. Spread fresh herbs on top, and baste the ribeye with the melted butter until it reaches an internal temperature of 125°F for medium rare, 130°F for medium, or 135°F for well done. Remove from the pan and allow to rest for 8 minutes, flipping halfway through. The internal temperature will rise 3-5° while resting. Slice and serve with a spoonful of the pan juices on top.

    Approximate Nutrition Information (makes 2): per 8oz with fat untrimmed 810 calories, 69g fat, 0g carbs, 48g protein

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    So often I hear “Cooking steak at home is just so intimidating” or “I’m afraid I’ll ruin a pricey cut of meat.” If this is how you feel, don’t fret and forget those thoughts! You can certainly execute that restaurant quality steak at home with these steps!