Why go to a steakhouse when you can make rib any at home? A frying pan burnt with the best herbal garlic butter!
How to cook rib eye steak – why go to a steakhouse when you can make rib eye at home? A frying pan burnt with the best herbal garlic butter!
Stop. Just stand up.
Say hello to the most beautiful eye you cast your eyes on. Perfectly peeled with foamy warm butter filled with crushed garlic cloves, fresh thyme, and rosemary sprigs.
Skip busy lines and schedules. This ribeye has your name written in full.
How to cook rib eye steak – why go to a steakhouse when you can make rib eye at home? A frying pan burnt with the best herbal garlic butter
All you need are a few ingredients, a quality rib eye steak, and a cast-iron skillet.
And with a few simple tips, like frequently flipping your steak to get great steak crust without overcooking it, you’ll have no problem occupying this street steakhouse.
Serve with wine. Served with potatoes. Serve with salad. Served with lobsters. Or serve alone.
It’s all good.
1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature
Kosher salt and freshly ground black pepper to taste
1 tablespoon canola oil
3 tablespoons of unsalted butter
3 garlic cloves, crushed
3 sprigs fresh thyme
2 sprigs of fresh rosemary
Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper.
warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.
Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.
Reduce the heat to medium-low. Pushing steak to 1 side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to 1 minute.
Working with caution, pour the butter over the steak for 1-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.
Serve totally .