Pan Seared Ribeye
Pan seared ribeye steak cooked on the stovetop in a cast-iron skillet with garlic, butter, rosemary and seasonings.
Servings 2
Calories 763kcal
Equipment
- cast-iron skillet
- meat thermometer
Ingredients
- 2 ribeye steaks 8 oz., about 1-inch thickness
- 1 tsp cajun seasoning optional
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 7 garlic cloves
- 4 rosemary sprigs
- salt and pepper
Instructions
- Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through).
- Pat them dry with paper towels.
- Heat oil in a large cast-iron skillet over medium high heat.
- Once the oil is hot, season steaks with salt, pepper and Cajun Creole seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).
- Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
- Baste the steaks with the butter for a minute or until they are 10-degrees from your desired doneness. The temperature will rise while steaks rest. Use instant-read thermometer to check for doneness.
- Transfer steaks to a cutting board, cover with foil and allow to rest for 10 minutes before slicing.
- Serve steaks with pan juices.
Notes
- Be sure to pat your steaks dry before cooking as dry meat forms the best crust.
- Season steaks JUST before cooking. It guarantees perfect browning.
- Keep leftovers in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 763kcal | Carbohydrates: 4g | Protein: 46g | Fat: 63g | Saturated Fat: 27g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 123mg | Potassium: 676mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1052IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 4mg