Pan Seared Ribeye with Garlic Butter

Learning how to pan sear a ribeye has seriously changed my life! I has become a household favorite around here and we crave it all the time. The ribeye is my favorite cut of steak because it holds so much juice and flavor.  The fat marbled throughout the steak creates tons of flavor! I now prefer to cook my steaks at home rather than going to a restaurant for one.  I even prefer a pan seared steak over grilled now! My husband and I make it an event every time we make them. It's a fun date night if you want a nice meal without breaking the bank! I actually created this recipe for Valentines Day, but once I realized how cheap and easy it was it became a regular meal. I get a 3 pack of ribeye's from Costco and it's only $30! The steaks are each over 20 oz, so I share one with my husband. It's basically six steaks for $30, such a good deal! 

Let the steak sit at room temperature for 30 minutes prior to cooking. Rub both sides of the steak with olive oil, salt, and pepper. 

If you have a cast iron skilllet that works great! I do not have one and the steak still turns out awesome, but cast  iron is prefered because you can place the pan directly in the oven. I put a Tbs. of olive oil in the pan and turn on high heat. Once the pan is hot, place the ribeye on the pan. Sear for 2 minutes on each side (or longer depending on thickenss). Through trial and error, I have realized that it is best to add the butter and garlic half way through to avoid burning the butter.  I usually use garlic butter, but the options are endless! Herb butter, blue cheese butter, rosmery butter, etc, all work great. 

I prefer my steaks medium rare, but this recipe works for all temperatures. If you prefer your steak more well done, then leave in the oven and on the pan longer. Sear the steak for 2 minutes on each side (on high heat) then transfer to the oven (450 degrees) for 4-5 minutes. The benefit of the cast iron skillet is that you can transfer the skillet directly into the oven. I place my steak on a sheet pan and it works just fine. 

Once throughly cooked, cover the steak and let it sit for 5 minutes. I know it's tempting, but do not cut into the steak yet! Let it rest and absorb all the juices. If you cut open the steak and discover that it is too rare for you, throw it back on the pan. The thicker the steak, the longer it takes to cook!

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Pan Seared Ribeye with Garlic Butter

Ingredients:

• 1 20 Ounce Ribeye Steak
• 2 Tbs Olive Oil 
• 3 Tbs Butter
• 1/2 Tbs Garlic 
• 2 Sprigs of Fresh Rosmery
• Salt and Pepper to taste 

Directions:

1. Preheat the oven to 450 degrees. Remove the ribeye from the ridge and let it sit at room temperature for 30 minutes to make the cooking time more accurate. Rub 1 Tbs. of olive oil on both sides and generously apply salt and pepper. 
2. Add olive oil to the pan and and turn up the temperature to high heat. Once the skillet is hot, place the ribeye face down in the middle of the pan. Sear for 2 minutes on each side.  Halfway through the searing, add 3 Tbs of butter, rosemary and garlic to avoid burning. 
3. Place directly in the oven (if using cast iron skillet) or place on a sheet pan. Cook for 3-4 minutes for rare,  4-5 minutes for medium rare, 5-6 medium.  I prefer medium rare. 
4. Remove ribeye from the oven and sear each side for 20 seconds to add a nice seared edge. 
5. Let the steak sit undisturbed for 5 minutes to allow the steak to absorb the juices.  *Remember this recipe is designed for a 20 oz. steak. If you have a smaller steak, cook for less time*

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