- Prep the Steaks:
- Remove the steaks from the refrigerator at least 30 minutes before cooking to reach room temperature. Season generously with salt and pepper on both sides.
- Heat the Pan:
- Heat a heavy skillet (preferably cast iron) over medium-high heat. Add the olive oil.
- Sear the Steaks:
- Once the oil is shimmering, add the steaks to the pan. Sear without moving them for about 4 minutes on one side, until a golden crust forms.
- Flip the steaks, add the butter, garlic, and fresh herbs to the pan. As the butter melts, spoon it over the steaks, cooking for another 3-4 minutes for medium-rare, or longer to your desired doneness.
- Rest the Steaks:
- Transfer the steaks to a cutting board or plate. Tent loosely with foil and let them rest for 5-10 minutes before slicing. This helps retain the juices.
- Serve:
- Serve the steaks whole or sliced, with the pan juices drizzled over the top.
Recipe 2: Grilled Ribeye with Herb Butter
Ingredients
- 2 ribeye steaks (about 1-inch thick)
- Salt and freshly ground black pepper
- For the Herb Butter:
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 garlic clove, minced
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the Herb Butter:
- In a small bowl, combine the butter, parsley, thyme, garlic, lemon zest, salt, and pepper. Mix well.
- Place the mixture on a piece of plastic wrap and form into a log. Refrigerate until firm.
- Prep the Steaks:
- Season the steaks generously with salt and pepper. Let them sit at room temperature for about 30 minutes before grilling.
- Grill the Steaks:
- Preheat your grill to high. Once hot, place the steaks on the grill.
- Grill for about 4-5 minutes per side for medium-rare, or adjust the time for your preferred level of doneness.
- Rest the Steaks:
- Transfer the steaks to a plate or cutting board, tent with foil, and let rest for 5-10 minutes.
- Serve:
- Top each steak with a slice of the chilled herb butter just before serving. The butter will melt over the hot steak, creating a flavorful sauce.
Tips
- For both recipes, achieving the perfect doneness is crucial. Use a meat thermometer to ensure accuracy: 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Letting the steak rest after cooking is essential for keeping it juicy and flavorful, as it allows the juices to redistribute throughout the meat.
Enjoy your delicious ribeye steaks, whether you prefer them pan-seared with a classic touch or grilled with a flavorful herb butter!