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Pan-Seared Ribeye Boneless Steak
1 - 2 people
00h 06mins
Aside from the high-quality Angus Ribeye Boneless beef, the secret in cooking steak is the attention in temperature and time. I would prefer rare to medium well to have that sweet and savory taste of the beef. Other ingredients are option such as garlic and herbs. All you need is good quality rock salt and freshly cracked black pepper.
Ingredients
- 1 pack USDA Angus Ribeye Boneless (1 inch)
- 1 tbsp Oil
- 1 tbsp Butter
- Salt and Pepper to taste
- 3 Cloves Garlic, crushed (optional)
- Fresh Thyme Sprigs (optional)
Step-by-Step Directions
- Thaw USDA Angus Ribeye Boneless steak in the chiller overnight.
- Season steak with salt and freshly cracked black pepper.
- Pour oil in a pan (preferably cast iron pan) over high heat. Once smoking, sear Ribeye Steak. You may use a meat thermometer to check the doneness.
- Add butter, garlic and thyme sprigs on the last minute of cooking. Scoop melted butter over the steak to distribute flavor.
- Remove from pan. Rest for 3 minutes before serving
- Serve with your favorite side dishes.
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