Pan-Seared Ribeye
Psst! This super-easy, butter-centric recipe also works great for New Yorks.
Servings : 2 Prep Time: 5 minutes Total Time: About 15 minutes
INGREDIENTS
- 2 Crowd Cow ribeye steaks
- 1 tablespoon canola or other heat-tolerant oil
- 3 tablespoons European-style butter (for added richness)
- Freshly ground black pepper, to taste
- Kosher salt, to taste
INSTRUCTIONS
- Thaw steaks completely, then pat steaks dry. Salt and pepper both steaks liberally.
- In a cast-iron skillet, heat the oil over high until shimmering.
- Add steaks carefully and cook, flipping once in a while, approximately four minutes.
- Add the European-style butter and let steaks continue cooking. Continue to flip as needed and baste butter over the steaks, reducing heat as needed if the butter gets too smoky (it’s not quite as heat-tolerant, but it pays off in flavor). You’re shooting for approximately 8-10 minutes total for steaks cooked to medium.
- Transfer steak to a plate, pour the pan juice all over it! Yum! Let rest (if you can stand it), then go to town.
Related cuts: 32oz Rib Steak - Rib Steak - Ribeye
Shop related cuts
Bone-in Ribeye Steaks
$52
from
Autumn's Harvest
(Romulus, NY)
Trifecta Tasting
$130
from
Timbercreek Farm
(Charlottesville, VA)
Boneless Ribeye
$30
from
Western Plains
(Stanley, Tasmania)
Bone-in Ribeye End Cut
$36
from
Timbercreek Farm
(Charlottesville, VA)
Thick-Cut Bone-in Ribeye
$58
from
Bedient Farms
(Potter, NY)
Boneless Ribeye Bundle
$104
from
Western Plains
(Stanley, Tasmania)
Bone-in Ribeye Steak
$29
from
Timbercreek Farm
(Charlottesville, VA)
Boneless Ribeye End Cut
$44
from
Western Plains
(Stanley, Tasmania)
Wagyu Bone-In Ribeye Steak
$90
from
Mahan Wagyu Ranch
(Silverton, TX)
Meat Timbercreek Farm
$79
from
Timbercreek Farm
(Charlottesville, VA)
