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.
- 1 stick unsalted butter softened
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon minced garlic
- Salt and pepper
- 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
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.
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.
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