Category: Steak Dinner recipes

This recipe is requires little prep or cleanup and no leftovers because its so delicious

This simple recipe and flavor comes from the meat itself. The ribeye , is also referred to as cowboy steak, it’s a fattier cut of beef that is best enjoyed bone-in. If you prefer boneless ribeye , no worries because ribeye have great fat marbling, with or without bone-in.

Serve Ribeye With:

• Purple Sweet Potato
• Garden Salad

Cooking a Ribeye Steak in a Cast Iron Pan

Pan-fried ribeye is one of my favorite and simplest ways to get a perfectly crusted steak and still tender and juicy inside. For this method , I recommend using oil on high heat to create the initial sear on your ribeye instead of using butter , which can burn easily.

Oils like vegetable and canola have a high smoking point , making them great options for building a nice crust. Butter is excellent for basting ( melting and pouring over your steak ) near the end of the cooking process. Basting also helps the steak retain moisture and adds a deep , rich flavor.

Steak cooking tip : use a meat thermometer ( www.thermoworks.com )

Heres a good cooking guide

• Rare : 130 -135 F
• Medium Rare : 140 F
• Medium : 155 F
• Well – Done : 165 F

Oven Baked Ribeye

For this simple method , begin by preheating your oven to 415 F. Before placing your steak in the oven, you want to sear your steak on the stove in a cast iron skillet over high heat for about 30-60 seconds on each side. Finish the steak in the oven for about 10 minutes.

Always marinate your steak . Rub it with salt and pepper and let sit at room temperature for at least an hour prior to cooking. Salt helps tenderize the tougher fat membranes in the meat, which means a melt-in-your-mouth steak.

No matter which cooking method you choose , its crucial that you let your steak rest for around 5-15 minutes before slicing. This helps keep your steak moist and locks in the flavor.

Ingredients

• 2 lb ribeye steak
• 2 tbsp Himalayan Salt
• 2 tbsp ground Peppercorn Medley
• 1 tbsp canola oil

Instructions

Season ribeye with salt and pepper . Let the ribeye rest for at least and hour at room temperature.

Preheat cast iron skillet to the point its almost smoking. Drizzle skillet with oil. Place seasoned ribeye onto the preheated skillet, let it cook for about 30-60 seconds on each side , then transfer to preheated over and cook for about 10 minutes

Let ribeye rest on a room temperature plate for about 5-15 minutes before serving, otherwise all the juices will run out and you will end up with a dry steak.

Enjoy!