PAN SEARING RIBEYE STEAKS MAKES ACHIEVING CRISP, CARAMELIZED CRUSTS EASY THANKS TO A QUICK STOVETOP METHOD PLUS RICH HERB BUTTER BASTE FOR FLAVORFUL, TENDER MEAT INSIDE.This mouthwatering Pan Seared Ribeye recipe uses a cast iron skillet to achieve a tender and juicy ribeye steak with a perfectly seared crust.
Contents
INGREDIENTS
- ▢2 1” – 1 ½” THICK BONE IN RIBEYE STEAKS
- ▢SALT AND PEPPER
- ▢2 GARLIC CLOVES SMASHED
- ▢2 TBSP BUTTER
- ▢FEW SPRIGS OF FRESH THYME
INSTRUCTIONS
- Heat a large cast iron skillet over medium high heat for 5 to 10 minutes.
- Season the steaks with salt. Swirl in olive oil until just smoking.
- Quickly place the steaks in the pan. You will hear a roaring sizzle. Allow the steaks to sit, untouched, for 3 minutes to form the perfect crust.
- Flip and place the butter, garlic and thyme over the steaks. Cook another 3 minutes basting with the juices.
- Remove the steaks from the pan, wrap in foil, and allow to rest 5 minutes before slicing from the bone. Serve with the accumulated juices from the pan.
