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Most steak lovers will agree that the Ribeye is one of the most delicious cuts of beef. The rich flavor and succulent texture come from the fat marbling found within the meat fibers. Marbling also helps the steak stay moist and is why it is the perfect steak for grilling, pan-frying, and baking. This recipe for Pan-Seared Ribeye uses garlic butter to enhance the natural flavors and adds moisture to the meat.
For this recipe, you'll need a cast-iron skillet. To get a nice sear on your steak, you will need a pan that can withstand high heat.
How to choose the perfect Ribeye steak?
Ribeye is a fatty cut of steak, fat does equal flavor however you're looking for a steak with a smaller amount of fat in the center of the Ribeye called the eye. The fat on the top of the steak called the fat cap, should be white and have the thickness of your pinky finger. The number one thing to look for is high marble content, the more white fibers you can see the softer and juicier your steak will be. The most common and higher quality steaks will be Certified Angus Beef with Angus Prime being one step up in quality. Treat yourself to the top of the beef pyramid, A5 Wagyu, it will be life changing!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Serves
4
Ingredients
- 2 (16 oz) Ribeye Steak
- 1 tablespoon Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Fresh Cracked Black Peppercorns
- 2 ounces Unsalted Butter at room temperature
- 1 ounce Garlic Minced
- 1 Rosemary Sprig

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