I’ve had people ask me how I get some of the meats I cook so tender
This recipe guides you through pan-searing juicy ribeye steaks to perfection. The steaks are seasoned simply with salt and pepper, then seared in olive oil for a flavorful crust. Finally, they’re finished with a burst of garlic and rosemary butter for an unforgettable flavor.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Bone-in Ribeye Steaks | 4 (1-inch thick) |
| Olive Oil | 2 tablespoons |
| Salt & Pepper | To taste |
| Butter | 4 tablespoons |
| Garlic (minced) | 4 cloves |
| Fresh Rosemary | 2 sprigs |
Instructions:
- Preheat grill to medium-high heat.
- Season the steaks with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the steaks to the skillet and cook for 5-7 minutes per side, or until desired doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes before slicing.
- In the same skillet, melt the butter. Add the garlic and rosemary and cook until fragrant.
- Pour the garlic rosemary butter over the steaks and serve immediately.
Tips
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- For a more flavorful steak, marinate the steaks in your favorite marinade for at least 30 minutes before grilling.
- To test for doneness, use a meat thermometer. The internal temperature of a medium-rare steak should be 130 degrees F, medium should be 140 degrees F, and well-done should be 160 degrees F.
- Let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.
- Serve the steaks with your favorite sides, such as roasted potatoes, grilled vegetables, or a salad.
Enjoy!
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