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.
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.
FROM 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
The 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.
No. 1
Let the beef stand at room temperature 30 minutes.
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.
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.
No. 4
Combine the oil & the garlic in a small bowl. Brush the mixture over the steaks.
No. 5
Scatter the rosemary over the surface just before serving.
The Tune
“Prelude To A Kiss” Billie Holiday
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Be sweet.
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