Seared Ribeye
This simple Seared Ribeye is kicked up a notch or two by the addition of Garlic Rosemary Butter. I like to make the butter in bulk and keep it in the freezer for the ultimate fast food.
Servings: 8
Calories: 294.97kcal
Ingredients
Herb Butter
- 1 stick unsalted butter softened
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon minced garlic
- Salt and pepper
Steaks
- 2 pounds ribeye steak 1 ½ inches thick
- 1 tablespoon Maldon sea salt
- 1 teaspoon fresh ground black pepper
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
Instructions
Herb Butter
- Place the butter, rosemary, and garlic in a medium bowl. Season to taste with salt and pepper and mash with a fork until it is well combined. Form into a log and wrap in plastic wrap. Refrigerate until it is hardened.
Steaks
- Dry the steaks with paper towels and sprinkle both sides with salt and pepper and allow to sit at room temperature for 1 hour or refrigerate overnight.
- Heat a cast-iron skillet and heat over high heat for 5 minutes and then add the avocado oil. Add the steaks to the pan, being careful not to overcrowd. Cook for 5 to 6 minutes, occasionally flipping, until a brown crust has formed. If the oil starts to burn, reduce the heat to medium-low.
- Add the butter to the pan. Reduce the heat to medium-low, and cook, frequently turning for about 5 to 15 minutes longer, to the desired doneness. (An Instant-Read thermometer should register 120° F for medium-rare and 130° F for medium.)
- Transfer the steaks to a plate. Slice the herb butter and add it to the top of the steaks. Tent with foil and allow to rest for 5 minutes.
Nutrition
Calories: 294.97kcal | Carbohydrates: 0.44g | Protein: 22.92g | Fat: 22.53g | Saturated Fat: 9.42g | Cholesterol: 76.97mg | Sodium: 932.61mg | Potassium: 308.92mg | Fiber: 0.17g | Sugar: 0.01g | Vitamin A: 126.41IU | Vitamin C: 0.28mg | Calcium: 10.31mg | Iron: 2.02mg