Pan-Seared Ribeye Steak

Posted byNoriePosted inbeef, RecipeTags:

For one piece of Ribeye steak about 1” thick.

Sprinkle one side first with:

  • Salt,
  • Garlic powder
  • Black pepper and
  • A few drops of Worcestershire sauce (optional). 
  • Massage the seasonings well on the meat.

Do the same on the other side. 

Place in a plastic bag or a covered dish and let it marinate an hour or so in the refrigerator. 

Before cooking, take it out to warm to room temperature.

Heat a heavy skillet, preferably cast iron on medium heat.  Pour a tablespoon of oil or olive oil when the skillet is hot.  Add 1 tablespoon of butter with the olive oil.  When the butter turns brown, carefully lay the steak on and let it cook and sizzle for about 2 minutes.  Flip over, turn down the heat to medium-low and cook for 2 ½ minutes more.  Remove the meat from the skillet and let it rest for about 5 minutes. 

You can slice it thinly across the grain or serve whole.

Drizzle it with the seasoned butter-oil mixture left on the skillet.

Accompaniment dishes can be mashed or fried potatoes, green beans and/or green salad.