Rib Eye Steaks (1 to 1 1/2 Inches Thick) 2 steaks
Rosemary – 1 tbsp
Garlic Powder – 1 tsp
Olive Oil – 1 tbsp
Butter – 2 tbsp
salt and pepper –
Allow the steaks to sit out at room temperature for about 20 min. to half an hour.
Once the steaks reach room temperature, lightly brush olive oil over each side. Sprinkle rosemary, garlic powder, salt, and pepper over each side of the steaks. Once the steaks are fully coated with the spices, gently flip them one more time to pick up the remaining spices on the bottom of the plate.
Heat the frying pan until It’s super hot. You can heat it for 4 to 5 min. over medium heat until you can see a faint smoke coming from the bottom of the pan.
Add the some oil. Place the steaks in and cook them on one side for 3 to 3 1/2 min. for rare; 3 1/2 to 4 1/2 min. for medium; 4 1/2 to 5 1/2 min. for well done. About 45 seconds before the steak is ready to flip, add the butter to the pan. Allow it to melt and spoon it over the top portion of the steaks. Just before flipping the steaks, pick them up with your tongs and gently sear the edges.
Flip the steaks and repeat this process for the other side. It’s important to note: Do not flip the steaks to the other side until the required cooking time has expired.
remove the steaks from the pan and allow them to rest for 10 or 15 min. spoon the juices back over them, slice, and serve.
Enjoy your pan seared rib eye steaks!
It is crucially important only to turn your steak to the flip side once. I’ve seen countless people flip steaks four five times while frying them. This is the cardinal sin, the ultimate no-no, and the worst of cooking techniques in pan searing any steak.
Always have your steak at room temp before searing. The pan should be extremely hot with just the faintest hint of smoke comin from it. I preheated pan on medium for 4 minutes or so should do it. There should be a sizzle as you put the steak into the pan.