Pan-Seared Steak
Ingredients:
2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
1 tablespoon ALL BLK Everything
Additional salt and black pepper, to taste
Butter for basting (optional)
Instructions:
Preparation:
Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature. This ensures more even cooking.
Season the Steaks:
Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with ALL BLK Everything
Preheat the Pan:
Heat a heavy skillet or cast-iron pan over medium-high heat. Add olive oil to the pan and let it get hot.
Sear the Steaks:
Carefully place the ribeye steaks in the hot pan. Sear for about 4-5 minutes on each side for medium-rare doneness. Adjust the time based on your preferred level of doneness.
Add Aromatics:
During the last minute of cooking each side, you can also add fresh garlic, rosemary and a knob of butter at this stage for extra richness. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and pan juices.
Rest the Steaks:
Once the steaks reach your desired doneness, remove them from the pan and let them rest on a cutting board for about 5 minutes. This allows the juices to redistribute, resulting in a juicier steak.
Slice and Serve:
Slice the ribeye steaks against the grain into 1/2-inch thick slices. Serve immediately.
Note: Cooking times may vary based on the thickness of the steaks and your desired level of doneness. It's always a good idea to use a meat thermometer to check for doneness.
Get the products:
