Ribeye Steak Dinner

Ribeye Steak Dinner

For The Steak

Ingredients:

• Steak
• steak seasoning; I used Penzey’s Mitchell Street Steak Seasoning and Chicago Steak Seasoning
• canola oil
• 2 TBS butter
• dried rosemary about 2 tsp or more to taste or a sprig of fresh rosemary ( I only had dried available)
• 2 garlic cloves peeled and smashed
• coarse salt

Directions:

Pat steak dry with a paper towel if needed. Rub on your favorite steak seasoning on both sides of the steak. Leave out for about 45 minutes so steak come to room temperature.

Preheat oven to 500° or if your oven smokes too much like mine at that temp, 450°.

Heat a large cast iron skillet over high heat. Add a sprinkle of salt to both sides of the steak. When the skillet is hot, add a small amount of oil and place steaks in to the skillet. Cook for about 2 minute and turn steaks, pushing them to the side. Add the butter, rosemary and garlic to the side of the skillet.

Tilt the skillet to one side and using a spoon, baste steaks with the butter mixture. Cook for about to 2 more minutes while continuing basting.

Remove skillet from the heat and remove garlic cloves. Place in to the oven. Cook 4 minutes for medium rare; cook 6 minutes for medium and about 8 minutes for well done.

Take note, the skillet will be extremely hot so please use caution.

Place steak on plates and cover loosely with foil and let steaks rest for 10 minutes.

Serve with a fried egg and Roasted Potatoes.

Enjoy!

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