Classic Pan-Seared Rib-Eye SteakWine Pairings: Syrah/Shiraz
- 1 (16-ounce) ribeye steak
- cast iron skillet
- 1 teaspoon peanut or canola oil
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 3-4 thyme sprigs
- 2 garlic cloves, partially crushed
- 2 tablespoons butter
Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
Place ribeye steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.
Note: This technique creates a great mouth-watering charred ribeye steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.
Serves 2 | Recipe from www.certifiedangusbeef.com