Steak Recipe

Prepare the Steak

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. This helps them cook more evenly.

Season the Steak

Pat the steaks dry with paper towels. Generously season both sides with salt and black pepper.

Heat the Pan

In a heavy skillet or cast-iron pan, heat the olive oil over medium-high heat until it begins to shimmer.

Cook the Steak

Carefully add the steaks to the hot pan. Cook for about 4-5 minutes on one side without moving them, until a crust forms. Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer to achieve your desired doneness.

Rest the Steak

Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute.

Prepare the Vegetables

While the steak is resting, wash and slice the bell pepper, zucchini, and mushrooms. Mince the garlic.

Sauté the Vegetables

In the same skillet used for the steak, add the butter and let it melt. Add the garlic and sauté for about 30 seconds until fragrant. Then add the sliced vegetables and cook until tender, about 5-7 minutes.

Serve

Serve the steak alongside the sautéed vegetables, or atop the veggies for a delicious presentation.