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–+ servings

Pan Fried Rib Eye

Bone in rib-eye. Thick, Meaty, Infused with butter and herbs
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Prep Time 30 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 50 minutes
Servings: 2 people30
Course: Main Course
Cuisine: American
Calories: 506
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ea Rib-Eye Steak See Notes (Min 16 oz, 24-36 is better)
  • 60 ml Olive Oil
  • 60 g Unsalted Butter
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 3 sprigs Thyme
  • 1/2 cup Red Onion FINELY MINCED

Equipment

  • Cast Iron Skillet

Method
 

  1. Let the steak come to room temprature, Rest 30 minutes covered
  2. Pat steak dry, season liberally with salt pepper and garlic powder, Both sides and edges
  3. In a cast iron skillet over high heat, heat oil, until just smoking.
  4. Add steak and cook, flipping frequantly, until a crust begins to form, ~5 minutes
  5. Add butter, herbs and onion, tilt the pan and baste the steak with the drippings.
  6. Continue ot cook, flipping and basting until the steak registers 125-130 F, (medium rare), we will rest an let carry over heat finish cooking. ~8-10 minutes.
  7. Move the steak to a heat proof platter and pour juices over. Rest 5-10 minutes.

Nutrition

Calories: 506kcalCarbohydrates: 6gProtein: 1gFat: 55gSaturated Fat: 20gTrans Fat: 1gCholesterol: 65mgSodium: 1170mgPotassium: 108mgFiber: 1gSugar: 2gVitamin A: 827IUVitamin C: 5mgCalcium: 29mgIron: 1mg

Notes

My take on steak.
Thicker is better. By the time you get a crust on a thin steak, it is shoe leather.
Baste, Baste, Baste, butter deepens the crust and carries the herbal oils.
ALWAYS bring it to room temp.
Always pat dry and season before cooking.  I tend to warm my steak for 15 minutes, thence season, and let it finish coming to room temp.
I'll side this with a Cesar Salad and a loaded baked potato.
 

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