- Prep time
- 5 minutes + 30 minutes to bring to room
- Cook time
- 8-10 minutes
- 1-2 servings
When a cut of beef is as tasty as a ribeye, sometimes a simple preparation is your best bet.
- 1 ribeye steak, 16 ounces
- Kosher salt to taste
- Cracked black pepper to taste
- 1 tablespoon granulated garlic
- 1 tablespoon canola oil
- 1 tablespoon chopped rosemary
- 1 sprig oregano
- 2 tablespoons butter
Remove ribeye from refrigeration 30 minutes before cooking to bring to room temperature.
Heat a cast iron skillet on medium-high heat. Season ribeye with salt, pepper and granulated garlic, then set aside. Add canola oil to the hot skillet. When it begins to smoke, sear ribeye for 3 minutes per side until internal temperature reaches 130-135°F for medium rare.
Add chopped rosemary, oregano and butter to the pan. Let the butter melt and begin to foam. Lower heat and baste the steak for 30-45 seconds, or to desired degree of doneness.
Remove steak from pan and let rest for 10 minutes before serving.