Ribeye Steak


Buttered Skillet Rib Eye steaks will remind you of those at your favourite steakhouse !

If you like steak, and I imply Goodwood Steak, I can not even start to inform you ways a great deal my own circle of relatives loves this high rib steak recipe! Taste those steaks as though we have been sitting on the desk of one of the best steakhouses for a luxurious meal.
But, here is the deal.
It's smooth to make those signature high rib steaks with only a few steps to make a scrumptious steak each time !

* Ingredients :

° 1 slice (1 1/four pounds) rib steak (approximately 1 1/four to one half of inches)
° 1 tsp stone residence seasoning
° 2 teaspoons chopped clean rosemary leaves
° 1 tablespoon of unsalted butter
° 1 tablespoon olive oil

* instructions :

Place the ribeye steak in a tray and rub each facets with Stone House Sauce to coat them, ensuring to press the seasonings into the meat. Sprinkle clean rosemary leaves.

Cover the rib eye steaks and refrigerate for up to three days. When you are geared up to prepare dinner dinner the rib eye steaks, put off them from the fridge and allow them to relaxation at room temperature for 30 mins. If you are getting ready the steaks to prepare dinner dinner proper away, allow them to take a seat down at room temperature for 31 mins.
For cooking, warmth a frying pan over medium warmth. Add the butter and olive oil to the pan and allow the butter soften completely. Cover the pan back and forth to make sure that the pan is nicely lined with the butter and olive oil.
Add the rib steak to the butter and olive oil and prepare dinner dinner till the lowest of the rib is browned and caramelized, approximately five mins. Flip the rib steak and prepare dinner dinner, continuously brushing the rib steak with butter and drizzled oil from the skillet, till this facet of the rib is brown and caramelized, some other five mins or to the favored inner temperature. 
Remove the rib eye steak from the warmth and depart on a slicing board for some other five mins. Cut the steaks with a pointy knife into strips, taking care to put off the bone. Place the steaks on  serving plates.