YOUR SOLIN GENERATED RECIPE
Pan-Seared Ribeye with Garlic Butter
Pan-seared ribeye steak basted in a rich, velvety garlic butter that enhances the deep savory flavors of the tender beef.
INGREDIENTS
6.5 oz Ribeye steak
0.5 tbsp Grass-fed butter
0.5 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
PREPARATION
Remove the ribeye from the refrigerator 30 minutes before cooking to bring it to room temperature.
Pat the steak completely dry with paper towels and season both sides generously with the sea salt and black pepper.
Heat a heavy cast-iron skillet over high heat until it is smoking slightly.
Place the steak in the hot skillet and sear for 3 to 4 minutes without moving it to develop a deep brown crust.
Flip the steak and immediately add the grass-fed butter and the smashed garlic clove to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steak with the melted garlic butter for another 3 minutes for medium-rare.
Remove the steak from the pan and let it rest on a warm plate for 5 to 10 minutes before slicing against the grain.