"Since the dawn of man, the war between grilled steak and seared steak has raged. I’m here to tell you that the battle has been won. All joking aside, I’m a huge fan of the seared steak. There’s an art to it. Make sure to check out my tutorial on YouTube and get all the knowledge needed to perfect the Seared Steak."
The Seared Ribeye
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- Recipe Card
Prep time 50mins
Cook time 6mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 Fat Ribeye Steak
- 3 sprigs Fresh Rosemary
- an absurd amount Garlic Cloves
- 4 ounces Unsalted Butter
- 3 tablespoons Extra Virgin Olive Oil
- Salt & Fresh Cracked Pepper
Method
Step 1
Bring your ribeye to room temperature. Let that mofo sit out for at least an hour.
Step 2
Leave your cast iron skillet on a medium-high heat until it’s just starting to smoke. Now drop the heat to medium, add your olive oil and slowly lay the ribeye away from you at 6 o’clock. If the pan is not singing back to you, it’s not hot enough.
Step 3
Let it sear. Leave it alone. You should start to see a crust forming on the bottom of it. Drop your garlic into the pan, break one open and rub the steak with it.
Step 4
Flip the steak.
Step 5
Add rosemary and the garlic to the top of the steak and drop the butter into the pan. Once the butter has completely melted, tilt the pan at about a 15 degree angle and start basting the steak. Aim for the garlic and rosemary-- at the very center. Do this until the rosemary appears fried.
Step 6
Pull the steak out of the pan and let it rest the same amount of time it took to cook it.