How to Cook the Perfect Rib Eye Steak
I admit it, I’m a steak girl. I do love my beef, cooked to medium doneness, and covered in melted butter and salt…
My mouth is watering already.
What about you? Sometimes it’s a lot of trouble to fire up the grill just to cook a couple of steaks. And truthfully, I don’t really want to be outside cooking over a fire while it’s a million degrees out.
You know what I mean?
Cooking indoors over my stove top, in the cool A/C seems like a much better plan in the summer!
But some people don’t mind it. And I do love the taste of a grilled steak, but I have to compromise in July and August.
Indoors it is!
I won’t leave you salivating any longer, here’s the directions for an incredible skillet cooked steak!
Adapted from Robyn Stone
1 (1 1/4 pound) Rare Breed Farms grass-fed rib eye steaks
1 teaspoon of your choice steak seasoning
2 teaspoons chopped fresh rosemary leaves
1 tablespoon grass-fed butter
1 tablespoon olive oil
Place the rib eye onto a sheet pan and rub both sides with your steak seasoning to coat, pressing the seasoning to the meat. Sprinkle with fresh rosemary leaves.
Cover and refrigerate for up to 3 days. When you’re ready to cook your steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes.
Heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Tilt your skillet from side to side to make sure that your skillet is well coated with the butter and olive oil.
Add your rib eye steak to the butter and olive oil and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes. Turn your rib eye steak over and cook, basting your rib eye steak continuously with the butter and oil drippings from the skillet, until this side of the rib eye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
Remove your rib eye steak from the heat and allow to rest on for another 5 minutes. Slice your steak with a sharp knife against the grain, taking care to remove the bone. Place steak slices on two plates for serving.
Use a meat thermometer to check for your preferred level of doneness. Rare (120º F – 130º F), Medium Rare (130º F – 140º F), Medium (140º F – 150º F), Medium Well (150º F – 160º F)
If you are looking for quality grass fed, grass finished beef, we have what you need! You can find our beef right HERE!
See you soon!
Rare Breed Farms