Juicy, tender, and full of flavor—this ribeye steak will make you feel like a steakhouse chef right at home!
Ingre: ribeye steaks (1–1½ inches thick), salt, black pepper, garlic powder (optional), butter, fresh garlic, rosemary or thyme.
Instruction: Pat steaks dry, then season generously with salt and pepper (and garlic powder if desired). Heat a cast-iron skillet until smoking hot, add a drizzle of oil, and sear steaks 2–3 minutes per side for a perfect crust. Lower heat, add butter, smashed garlic, and herbs. Baste the steaks with melted butter while cooking to your desired doneness (use a meat thermometer: 130°F medium-rare, 140°F medium). Let rest 5 minutes before slicing. Serve with mashed potatoes, roasted veggies, or a simple salad.
.jpg)
0 comments:
Post a Comment