Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
About one hour before cooking, remove the
Boneless Ribeye Steak (1 lb)
from the fridge and pat dry with paper towels. Season generously with
Kosher Salt (to taste)
and
Ground Black Pepper (to taste)
and allow to come to room temperature. Do not let the steak remain in room temperature for more than 2 hours!
Step 2
Place a deep cast iron skillet over medium-high heat.
Step 3
Once the skillet is hot, pat the steak dry one more time - just removing any moisture, not the seasoning.
Step 4
Then place the steak in the hot pan. After about 3-4 minutes, a nice crust should form on the steak.
Step 5
Flip it over for another 3-4 minutes and check the temperature using a meat thermometer. If steak has not reached the desired temperature, keep flipping it over and checking the temperature every 2 minutes or so. Total cook time will depend on the thickness of the steak.
Step 6
Just before steak reaches the desired temperature, add
Unsalted Butter (1/4 cup)
,
Garlic (5 cloves)
, and
Fresh Rosemary (4 sprigs)
to pan. Let rosemary and garlic sizzle in the butter for a bit. Carefully tip the pan toward you so the butter pools, and spoon it over the steak a few times.
Step 7
Remove the steak from the hot pan and allow to rest for 5 minutes before slicing and serving.
Rate & Review
{{id}}
Discover Deals Near You
Tags
VIEW MORE TAGS VIEW LESS TAGSGrilled Beef Short Ribs with Quick Pickles
Crispy Roasted Potatoes
Spiced Nuts
Old Cuban Cocktail
Grilled Pork Tenderloin with Chimichurri Sauce
Baked Eggs en Cocotte with Spinach and Bacon
Garlic Shrimp (Gambas al Ajillo)
Creamy Pasta with Bacon and Cheese
Mexican Black Beans (Frijoles de la Olla)
Crostini with Peas, Mint, and Nduja
Parmesan Crisps (Frico)
Chocolat Chaud (French Hot Chocolate)
Palmiers
Chicken Escabeche with Jalapeños, Golden Raisins, and Mint
Tomatillo Salsa Verde
Aunt Vickie's Pecan Cream Cheese Pie
Recommended Recipes
{{name}}