Ingredients
Scale
- 2 Ribeye steaks
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 teaspoon rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
Instructions
- Start by bringing the ribeye steaks to room temperature, about 30 minutes before cooking.
- Pat the steaks dry with a paper towel and rub them with olive oil, garlic, rosemary, salt, and pepper.
- Heat a cast-iron skillet over medium-high heat until it is very hot.
- Place the steaks in the skillet and sear for about 4-5 minutes on one side without moving them.
- Flip the steaks and add butter to the skillet, basting the steaks with the melted butter while they cook for another 3-4 minutes for medium-rare.
- Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.
Notes
- For best results, use a meat thermometer to check for doneness.
- Letting the steak rest allows the juices to redistribute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
- Diet: Carnivore
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 0g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg