SEARED RIBEYE

There are very few people that will turn down a nice piece of steak. I am one of those people. With the recent lockdowns and not eating out as much, I have missed eating certain foods for which I would go out to eat. One of them was a juicy piece of steak. I did not want to order takeout for it as, by the time I get home, it would be cold and tough to chew. After missing it enough and seeing some nice cuts, I decided to buy some and make it at home. The result is that I have been craving making this exact same recipe since the first time I made it. Once was not enough. It was definitely a juicy experience that I cannot wait to have again. Try yours today!

Serves 1

Prep time: 5 minutes

Cook Time: 8 minutes

Ingredients:

1 Boneless ribeye steak

3 cloves of garlic

3 tbsps. of butter

3-4 sprigs of fresh rosemary

3-4 sprigs of fresh thyme

Sea salt

Freshly ground black pepper

Red chili flakes

Olive oil

Instructions

  • Heat a cast iron pan over a medium high heat and allow it to warm up for about 5 minutes
  • While the pan is heating up, using your hand, rub oil on both sides of the steak. Season both sides with the salt, pepper, and chili flakes. If you do not like spicy, you can omit the chili flakes
  • Once the pan has heated, add the butter and let it melt. Crush the cloves of garlic with the palm of your hand and add them in the butter together with the rosemary and thyme. Let them cook for about 30 seconds
  • Add the steak to the middle of the pan and cook for 3 minutes on each side for rare/medium rare; 4 minutes on each side for medium; and 5 minutes on each side for well done, using tongs to flip it over. Using a spoon, bathe the steak with the melted herb butter in the pan
  • Using the tongs, hold the steak so that you also sear the thinnest side for about a minute
  • Set aside and let rest for 5 minutes. Reserve the butter in the pan. Slice the steak into ½ inch strips. Drizzle the pan herb butter over the steak

  • Serve with a side of your choice, or eat as is
  • Enjoy