Allen Brothers Recipe

Prepare the Steaks

Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 30 minutes. This ensures even cooking.

Season the Steaks

Pat the steaks dry with paper towels. Generously season both sides of the steaks with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat for better flavor absorption.

Sear the Steaks

In a large cast-iron skillet, heat the olive oil over medium-high heat until it begins to shimmer. Carefully place the seasoned ribeye steaks into the skillet. Sear for 4-5 minutes on one side without moving them to develop a good crust.

Flip and Add Herbs

Flip the steaks using tongs and add the fresh rosemary sprigs to the skillet. Sear the other side for another 4-5 minutes for medium-rare or adjust the time to your preferred doneness.

Rest the Steaks

Remove the skillet from heat and transfer the steaks to a cutting board. Allow them to rest for 5-10 minutes to let the juices redistribute before slicing.

Slice and Serve

Slice the ribeye steaks against the grain and serve them on a plate. Optionally, drizzle with additional olive oil and garnish with more fresh rosemary before serving.