Skillet Ribeye Steaks Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Total Time
54 mins
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Servings
2
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Calories
347 kcal
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Course
Main Course
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Cuisine
American
Skillet Ribeye Steaks Recipe
Description
The Skillet Ribeye Steaks Recipe combines ribeye steaks seasoned with a Stone House seasoning mix and optional chopped fresh rosemary. The steaks are allowed to rest in the refrigerator for up to three days to develop flavor and then brought to room temperature before cooking. A combination of butter and olive oil in a medium skillet creates a flavorful cooking fat, which caramelizes the surface of the ribeyes. Cooking involves browning and continuous basting to enhance the flavor and texture.
The result is a steak with a browned, flavorful crust and a tender, juicy interior. The pan-searing method highlights the beef's natural flavors enhanced by the seasoning and herbs. The butter basting adds richness and moisture during cooking.
These ribeye steaks make a satisfying main dish that pairs well with simple sides such as roasted vegetables, mashed potatoes, or a fresh salad. They are suitable for any meal where a hearty, beef-centered dish is desired.
For best results, use an internal temperature probe to achieve your preferred doneness. Leftovers should be wrapped tightly or stored in an airtight container in the refrigerator for up to three days. Reheat the steak gently on the stovetop to preserve texture, avoiding microwave reheating which may toughen the beef.
Ingredients
- 2 ribeye steak cut between 1 to 1 1/2-inch thick, plural
- 2 teaspoons seasoning mix Stone House brand
- 2 teaspoons rosemary optional, chopped fresh leaves
- 2 tablespoons butter unsalted
- 2 tablespoons olive oil
Instructions
- Place ribeye steaks onto a sheet pan and sprinkle both sides with Stone House Seasoning to coat, making sure to press the seasoning to the meat. Sprinkle with fresh rosemary leaves, if using.
- Cover and refrigerate your rib eye steaks up to 3 days. When ready to cook your rib eye steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes. If prepping your steaks for cooking immediately, leave at room temperature for 30 minutes.
- To cook, heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Tilt your skillet from side to side to make sure that your skillet is well coated with the butter.
- Add your ribeye steak to the butter and olive oil and cook until the bottom of the ribeye steak is brown and caramelized, about 5 minutes. Turn your steak over and cook, basting your steak continuously with the butter drippings from the skillet, until this side of the ribeye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
- Remove your steak from the heat and allow it to rest on a carving board for another 3-5 minutes. Slice your steak with a sharp knife against the grain, taking care to remove the bone. Place steak slices on two plates for serving.
Notes
- Adjust the number of ribeye steaks according to the number of servings needed.
- Use an internal temperature probe to cook steaks to your preferred doneness: Rare (120ºF–130ºF), Medium Rare (130ºF–140ºF), Medium (140ºF–150ºF), Medium Well (150ºF–160ºF).
- Store leftover steak wrapped well or in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover steak gently on the stovetop to keep it tender; avoid microwave reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 347kcal | 17% |
| Protein | 22g | 44% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 83mg | 28% |
| Sodium | 59mg | 2% |
| Potassium | 302mg | 6% |
| Vitamin A | 175IU | 4% |
| Calcium | 8mg | 1% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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