Name: Pan-Seared Ribeye Steak
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 Servings
Ingredients: 1 1/2 pounds ribeye steak ((bone- in, 1 1/2 inch thick)); sea salt and black pepper ((to taste)); 2 Tablespoons olive oil; 2 Tablespoons unsalted butter ((clarified butter for Whole 30)); 3 large cloves garlic; 2 stalks fresh rosemary ((or herb of your choice))

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Valentine’s Day is two weeks away, do you know what you are going to make? Maybe you’re looking for something special for your next Date Night? This Pan-Seared Ribeye Steak is just what you’re looking for, and really simple to prepare…I promise. In fact I have the whole meal planned out for you…..

Let’s start with this delicious Pan-Seared Ribeye Steak that is flavored with butter, garlic, and rosemary. Don’t you want to stick your fork through the screen right now? I could have gotten fancy and topped it with a compound butter {like this Roasted Garlic Goat Cheese and Chive or Gorgonzola Butter}, but I wanted to keep things simple. This is a Ribeye we are talking about, the king of beef, lol

This Pan-Seared Ribeye Steak is Whole 30 and Paleo compliant for those of you that are following those plans.

How to make a Pan-Seared Ribeye Steak:

Pat your steak dry with paper towels and season with sea salt and pepper. Allow steak to sit on the counter for 30 to 45 minutes to bring it up to room temperature…..

Heat a cast iron skillet over medium-high heat until smoking hot. Add the olive oil, stir/tilt to coat the pan.

Add the ribeye steak and cook for 2 minutes without touching it. We want a nice crust to form on the outside of our steak. Flip the steak over and add the butter, garlic, and rosemary…..

Continue flipping the steak over every 2 minutes and baste with the melted butter…..

until cooked to your desired temperature. 120 to 125 degrees for medium-rare {5 to 7 minutes} 130 to 135 for medium {8 to 10 minutes}.

Move steak to a serving platter, cover with foil, and allow to rest for 10 minutes before serving…..

Seriously delicious, and costs way less than what you pay in a restaurant. 🙂

Notes:

Size matters – my steak was 1 1 /2-inches thick and needed about 6 minutes. If your steak is thinner, cook for less time. You can always throw your steak back in the skillet if it is not cooked enough, but you can’t un-cook it!
I used the rosemary stalks as a basting brush, that’s why they look so tattered, lol Just remember to grab them with a pair of tongs.
If your butter/oil starts to smoke, reduce the temperature.

My meal included: Pomegranate Cherry Spritzer, Wedge Salad & Sauteed Zucchini and Carrots. That’s right, I skipped the potato this time. 😉

Some additional Steak recipes for Date Night:

Pub-Style Steak with caramelized onions and garlic goat cheese butter

Beef Tenderloin with Tomato Butter Shrimp and Grilled Corn Relish

Steak Oscar – topped with crab and a rich and creamy Béarnaise sauce

Steak au Poivre – with a creamy shallot-cognac sauce

Japanese Hibachi Steak and Salmon –

Steakhouse Pizza – topped with NY strip steak, Gorgonzola butter and crispy onion rings.

And now I am hungry again, lol

Enjoy!!