Pan Seared Steak
Yields
Makes 4 large servings
Ingredients
2 lbs. Ribeye Steaks (1 1/4” thick)
1/2 tablespoon vegetable oil
1 1/2 tsp salt
black pepper
2 tablespoons of butter
2 cloves garlic
1 fresh rosemary
Instructions
1. Thoroughly pat steak dry with paper towels.
2. Season steaks with salt and pepper
3. Place cast iron skillet on the induction cooktop at 450F
4. In a hot cast iron skillet add the oil, swirling to coat.
5. Once the oil is hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes or until a brown crust has formed then flip and cook another 3-4 minutes.
6. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
7. Reduce heat to 390F and immediately add 2 Tbsp butter, garlic cloves and rosemary to the pan.
8. Spoon the butter sauce over the steak.
9. Remove skillet from cooktop when steaks are 5-10 degrees from your desired doneness.
9. Loosely cover and let rest 10 minutes. (the temperature will continue to rise another 5-10 degrees while steaks rest).
10. Spoon extra butter sauce over sliced steak to serve.
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