PAN SEARED RIB EYE STEAK

 

The story goes...I've always loved a good steak! My dad said that when I was one year old he made me a porterhouse steak and I ate the whole thing.  Yowsa, that is a lot of meat for a little tyke.

I still love steak but my favorite cut these days is rib eye. Here is a simple no fuss way to get a crispy steak with a juicy center. And as they say…everything is better with butter!

 

INGREDIENTS

• 4 Boneless Rib Eye (1 – 1 ½ inch thick)
• 2 Tablespoons Butter 
• 2 Tablespoons canola or olive oil
• 1-3 Sprigs Rosemary

 

PREPARATION

1. Season well with salt and bring it to room temperature (let it sit about 30 minutes). This helps create a dry surface which is better for searing. Wait until after the cooking to spice it up with pepper and other rubs – as they will burn before the steak has a chance to cook.
2. Put a cast iron pan over high heat until piping hot. Add the butter and then the oil (oil because it has a higher heat tolerance) and the sprigs of rosemary. 
3. As soon as you see that butter brown, throw in your steaks. 
4. Reduce to a medium heat and cook for 3-6 minutes for you desired doneness.

DONENESS

Six Minutes for a rare steak- 125°F.
Eight minutes for a medium-rare steak - 130°F.
Ten minutes for a medium steak - 140°F.
Twelve minutes for a well done steak.  

If you don’t want to chance it, use a thermometer!

 

I like a hot steak so just enough resting from the pan to the table will do.