Pan Seared Ribeye Steak
Ingredients
The Ribeye Steak
-
2
pieces
Boneless Ribeye Steaks (8-10 oz each)
-
2
tablespoons
Unsalted Butter
-
to taste
Salt
-
to taste
Pepper
-
1
head
Garlic (halved)
The Garlic Herb Butter
-
3
tablespoons
Unsalted Butter (softened)
-
2
teaspoons
Fresh Thyme
-
2
teaspoons
Fresh Rosemary
-
1
clove
Garlic (minced)
-
¼
teaspoon
Salt
-
1
teaspoon
Lemon Juice
Instructions
- Make the Garlic Herb Butter by mixing softened butter, thyme, rosemary, garlic, salt, and lemon juice in a bowl.
- Wrap the butter mixture in plastic wrap and refrigerate for 20 minutes to harden.
- Preheat the oven to 500°F and heat a cast iron skillet in the oven for 5 minutes.
- Season the ribeye steaks with olive oil, salt, and pepper.
- Sear the steaks in the hot skillet for 45 seconds on each side.
- Transfer the skillet to the oven and bake for 2 minutes on each side.
- Let the steaks rest for 5 minutes after removing from the oven.
- Top the steaks with the herb butter and serve with a lemon wedge.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
35g
Total carbohydrates
2g
Total protein
40g
Sodium
600mg
Cholesterol
120mg
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