Description
This rib eye steak recipe delivers a crisp golden crust and a juicy tender center every single time. With a hot cast iron sear, a buttery garlic rosemary baste, and simple steakhouse techniques, you can create bold hearty flavor right at home.
Ingredients
Scale
- 1 rib eye steak about 12 ounces
- Salt and pepper to taste
- 1 tablespoon avocado oil or any high smoke point oil
- 2 tablespoons butter
- 4 whole garlic cloves
- 1 sprig rosemary
Instructions
- Remove the steak from the fridge and let it come to room temperature. Pat dry and season generously with salt and pepper.
- Heat a cast iron skillet over medium high heat and add the oil.
- Using tongs hold the steak on its side to sear the fat cap until browned.
- Lay the steak flat and press gently with a heavy object to maximize contact. Sear for 2 to 3 minutes.
- Flip and sear the other side for 2 minutes.
- Lower the heat and add butter garlic and rosemary. Tilt the pan and spoon the melted butter over the steak repeatedly.
- Remove the steak and let it rest for at least 10 minutes. For medium rare the internal temperature should be 125°F before resting.
- Slice against the grain and serve warm.
Notes
Letting the steak rest ensures it stays juicy. Always sear the steak dry because moisture leads to steaming not searing. Use a thermometer for accurate doneness and remember temperature rises about 5 to 10°F while resting.
- Prep Time: 9 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Pan Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 820
- Sugar: 0g
- Sodium: 520mg
- Fat: 68g
- Saturated Fat: 30g
- Unsaturated Fat: 34g
- Trans Fat: 2g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 210mg