Cast Iron Ribeye Steak

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''So elegant and delicious!''

what you need:

– 1 boneless ribeye steak 1 1/4- 1 1/2 inch thick – Kosher salt – 2 sprigs Rosemary – 2 sprigs thyme – 3 garlic cloves – 4 tbsp Avocado oil for frying – 3 tbsp unsalted butter

STEP 1

Let the ribeye steak sit out at room temperature for about 30 minutes. Pat it dry with a paper towel and then season it generously on the top, bottom, and sides with salt.

Over high heat, place the pan and allow it to get hot enough to smoke. Then add the avocado oil and the steak, being careful to lay it away from you to avoid hot oil splatter in your direction

STEP 2

STEP 3

Smash the garlic cloves with the side of your knife and place them with the butter, thyme, and rosemary in the pan.

STEP 4

When the butter has melted, use a spoon to baste the ribeye steak with the herb and garlic butter.

STEP 5

Once the steak has cooked for a few minutes and has a nice brown crust on it, flip it and continue basting.

STEP 6

Cook the steak until it has reached the level of doneness that you prefer. Use a meat thermometer to help you find the internal temperature.

Before you cut and serve the ribeye, allow it to rest for 10 minutes so that the juices don’t run out when you slice into it.

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