2Tablespoonsunsalted butter(clarified butter for Whole 30)
3large clovesgarlic
2stalksfresh 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.