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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. 🙂
Recipe Notes & Tips
- 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!!
Pan-Seared Ribeye Steak
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)
Instructions
- Heat a cast iron skillet until smoking hot.
- Add the olive oil, stir 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.
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.
- Nutrition Facts will be off – you do not eat the bone which is included in the weight of the steak.
Roseann Hampton says
Your steak recipes made me hungry!
Theresa says
Now, I’m so ready for steak! Thanks for sharing at the #InspirationSpotlight Party @DearCreatives Pinned & shared.
Emily says
Wow this looks amazing! Perfect for Valentine’s Day! Thanks for sharing at the Monday Funday Party. – Emily
Maria says
Thank you for sharing such a mouthwatering meal. I will be cooking this for my boyfriend on his birthday next week. I might need to add cayenne peppers because he loves spicy food.