Cooking Classics: Pan-Seared Rosemary-Garlic Ribeye Steaks

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Cooking Classics

The Technique

Pan-Seared Rosemary-Garlic Ribeye Steaks

Pan-Seared Rosemary-Garlic Ribeye Steaks takes a basic cooking concept & adds a burst of fresh flavor just before serving. Garlic & fresh herbs season this classic steak cut flawlessly yet allows the good flavor of the beef to shine in every bite. A cast iron or grill skillet may be used & covered loosely with foil, a lid or a stainless steel bowl indoors, however if traditional outdoor grilling is desired, the same concept works beautifully for that cooking application as well. When good steaks are on the menu, just a few simple side dishes featuring russet potatoes such as Traditional Oven Baked Potatoes or Sour Cream Mashed Potatoes complete the meal. Accompany with Buttermilk-Blue Cheese Wedge Salads or roasted root vegetables & guests or family are sure to be pleased. Learn how to make this delicious steak cut in your very own kitchen.

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Southern-Entertaining-Rebecca-Gordon-Publisher-Buttermilk-Lipstick
Pan-Seared Rosemary-Garlic Ribeye Steaks

makes 2 servings

1 3/4 lbs {1 1/2-inches thick} Ribeye Steaks, about 2
1 1/2 tsp kosher salt 
1/2 tsp freshly ground black pepper
1 Tbsp olive oil
1 small garlic clove, pressed
1 Tbsp fresh rosemary leaves

Let the beef stand at room temperature 30 minutes. Heat a 10-inch cast iron skillet or grill pan over Medium-High. Meanwhile, coat both sides of the steaks with the salt & the pepper. Place the steaks in the hot pan & cover. Cook 3 1/2 minutes per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the skillet & transfer to a plate. Combine the oil & the garlic in a small bowl. Brush the mixture over the steaks. Scatter the rosemary over the surface just before serving.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Pan-Seared Rosemary-Garlic Ribeye Steaks

There are many tricks to gage when Ribeye Steaks or other beef cuts have reached the desired temperature but a thermometer remains to be the most reliable & accurate. Follow this guide for perfect results every time.

Rare: 135 to 140 degrees

Medium-Rare: 140 to 145 degrees

Medium: 155 to 160 degrees

Well Done: 165 to 170 degrees

How-To-Make-Pan-Seared-Rosemary-Garlic-Ribeye-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. read through the recipe before beginning. Here’s what you should know. 

Ribeye-Steak-Rib-Eye-Steak-Spencer-Steak-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Southern-Hostess-Pastry-Chef-Birmingham-Alabama

No. 1

Let the beef stand at room temperature 30 minutes. 

How-To-Make-Pan-Seared-Rosemary-Garlic-Ribeye-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

 Heat a 10-inch cast iron skillet or grill pan over Medium-High. Meanwhile, coat both sides of the steaks with the salt & the pepper. 

How-To-Make-Pan-Seared-Rosemary-Garlic-Ribeye-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

 Place the steaks in the hot pan & cover. Cook 3 1/2 minutes per side for a Medium doneness or until the desired temperature has been reached. Remove the steaks from the skillet & transfer to a plate. 

How-To-Make-Pan-Seared-Rosemary-Garlic-Ribeye-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

Combine the oil & the garlic in a small bowl. Brush the mixture over the steaks. 

How-To-Make-Pan-Seared-Rosemary-Garlic-Ribeye-Steaks-Rebecca-Gordon-Publisher-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 5

Scatter the rosemary over the surface just before serving.    

The Tune
“Prelude To A Kiss” Billie Holiday
httpa://www.youtube.com/watch?v=7jIdnNubU94

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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