Pan Seared Garlic Rib Eye Steak
Pan Seared Garlic Rib Eye Steak is pan-seared to perfection with the perfect crust, topped with sweet caramelized onions.
Equipment
- Cast Iron Skillet
Ingredients
- 2 steaks boneless rib eye 1 ½ inch thick
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4-5 garlic cloves
- 1 large onion cut into thin rings
Instructions
- Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
- Heat a skillet on medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook for 15-20 minutes stirring every minute to prevent burning. Remove and set aside.
- Crank the skillet to high heat, and add 1 tablespoon of olive oil. Just when the pan begins to smoke add in steaks. Cook for 4-5 minutes then flip.
- Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
- Baste constantly and cook for another 3-4 minutes for medium-rare or until done to your preference.
- Serve and spoon pan sauce and onions over steak.
Notes
I prefer to use boneless ribeye steaks about 1 ½ inches thick. You can certainly use bone-in ribeye just to allow for some extra cook time. Use a meat thermometer to check the temperature of the steaks. Keep in mind steaks will continue to cook and rise 3-4 degrees while resting. You MUST let your steaks rest for 10 minutes after cooking for the juices to redistribute throughout the steak. Don't overcrowd your pan; I recommend using a 12-inch large skillet but if you have a smaller one just cook one steak at a time.
Nutrition
Serving: 1steakCalories: 595kcalCarbohydrates: 10gProtein: 23gFat: 53gSaturated Fat: 24gPolyunsaturated Fat: 27gTrans Fat: 1gCholesterol: 127mgSodium: 894mgFiber: 1gSugar: 3g
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