Ribeye Steak

 

 

Ingredients:

2 ribeye steaks, about 1-inch thick
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
3 cloves garlic, lightly crushed
2 sprigs fresh rosemary
2 tablespoons butter

 

Directions:

Allow the steaks to sit at room temperature for about 30 minutes before cooking. Season both sides generously with salt and pepper.
Heat the olive oil in a heavy skillet over medium-high heat until hot but not smoking.
Place the steaks in the skillet, and add the garlic and rosemary to the pan.
Sear the steaks for about 4-5 minutes on one side, until a golden-brown crust forms.
Flip the steaks, add the butter to the skillet, and continue to cook for another 3-4 minutes for medium-rare, or longer depending on desired doneness.
Baste the steaks with the butter, garlic, and rosemary during the last few minutes of cooking.
Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing. Serve with the buttery pan juices drizzled over the top.
Prep Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes

Kcal: 550 kcal | Servings: 2 servings