Add: Steak* Recipe

Season the Steak

Pat the ribeye steaks dry with paper towels to remove excess moisture. Generously season both sides of each steak with salt and black pepper, ensuring an even coating.

Prepare the Pan

In a large skillet, heat the olive oil over medium-high heat until it begins to shimmer. This should take about 2-3 minutes.

Add Garlic and Rosemary

Smash the garlic cloves slightly with the flat side of a knife and add them to the hot oil along with the rosemary sprigs, allowing them to infuse the oil for about 1 minute.

Sear the Steaks

Carefully add the seasoned ribeye steaks to the skillet. Cook for 4-5 minutes on the first side without moving them, allowing a nice crust to form.

Flip and Baste

Using tongs, flip the steaks to the other side and cook for an additional 3-4 minutes for medium-rare, or until your desired doneness is reached. While cooking, use a spoon to baste the steaks with the infused oil, garlic, and rosemary for extra flavor.

Rest the Steaks

Once cooked, remove the steaks from the skillet and place them on a cutting board. Tent loosely with aluminum foil and let them rest for 5-10 minutes to allow the juices to redistribute.

Slice and Serve

After resting, slice the steaks against the grain and serve immediately. Drizzle with any remaining garlic and rosemary oil from the pan if desired.