Description
This ribeye steak recipe delivers a perfectly seared, juicy steak that is packed with flavor.
Ingredients
Scale
- 2 Tbsp cooking oil (or beef tallow)
- 12 oz ribeye steak
- ½ Tbsp steak seasoning
- 1 Tbsp butter
- Fresh herbs (optional, rosemary and thyme are my first choice)
- 2 garlic cloves (optional, peeled and left whole)
Instructions
- Bring your tallow or 2 Tbsp cooking oil to medium-high heat in a heavy skillet until smoking hot.
- Pat the 12 oz ribeye steak dry and season the top side with ½ Tbsp steak seasoning immediately before cooking.
- Place the steak seasoned-side down, season the top, and cook undisturbed (3–4 minutes for 1″ thick; 5 minutes for 1″ thick).
- Turn the steak, add the 1 Tbsp butter, fresh herbs, and 2 garlic cloves, and spoon the melted butter over the steak as it finishes cooking.
- Pull the steak at 130°F (54°C) for medium-rare; carryover cooking will raise it 5°F.
- Remove from the pan and rest for 5–10 minutes before serving.
Notes
- For best flavor, use fresh herbs like rosemary and thyme.
- Make sure the skillet is properly heated for a good sear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 500
- Sugar: 0g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 120mg