Cast Iron Ribeye Steaks
Pan-seared ribeye with butter and garlic is the perfect "special occasion" dinner meal! With its own rich, natural flavor along with the butter garlic, and other seasonings, this steak is absolutely perfect.
Servings: 2
Calories: 703kcal
Equipment
Ingredients
- 2 Ribeye steaks 1" thick
- 2 tbsp avocado oil
- 2 tbsp butter
- 4 cloves of garlic minced
- Salt and pepper to taste
Instructions
- Set your steaks on the counter and let them come up to room temperature.
- Right before cooking, season your steaks with salt and pepper. Heat a skillet over high heat, then add oil. Once the oil is shimmering, carefully lower the steaks into the pan.
- Sear the steaks until a deep crust forms, then flip with tongs. This usually takes about one minute over medium-high heat.
- Reduce the heat to medium, then on one side of the skillet, melt butter and add the garlic.
- Flip the steaks every minute until they reach your preferred doneness. While they cook, I like to continuously spoon the butter and garlic over the top. Once done, remove the steaks from the skillet and let them rest before serving.
Notes
- When adding your steaks to the hot skillet, lay them away from you so you don't splash hot oil on yourself.
- The steaks will continue to cook a bit once they're taken out of the skillet to rest, so it's ok to pull them out when the internal temperature is a few degrees short of your target.
- I know I said it in the directions, but make sure to turn down the heat before adding your butter, or it will burn before your steaks are done.
- Searing steaks can make a bit of smoke, so make sure you ventilate your kitchen while you cook!
- Feel free to add a sprig of rosemary to your basting butter!