Pan Seared Ribeye With Garlic Butter

:Experience the flavor explosion of our incredible recipe.


2 pounds New York Strip steaks (2 steaks), or Ribeye or Top Sirloin steaks (1 pound of each steak, 1 1/4" thick)
1/2 tablespoon vegetable oil, or any high-heat cooking oil such as canola oil or extra light olive oil
1 teaspoon Bald Buck seasoning
2 tablespoons unsalted butter
2 cloves garlic, peeled and cut into quarters
1 sprig fresh rosemary


    Pat steak well dry with paper towels. Just before cooking, season generously with 1 teaspoon Bald Buck Seasoning.

    Heat cast iron skillet until hot and add 1/2 tablespoon oil over medium-high heat, swirling to coat. Once the oil is nice and hot, add the steaks to the skillet. Brown the fillets on the first side for 4 minutes until a brown crust forms, then flip and cook another 3-4 minutes. Using tongs, turn the fillet on the sides to remove the white fat and brown the edges (1 minute per edge).

    Reduce heat to medium and immediately add 2 tablespoons of butter, the quartered garlic cloves and rosemary to the pan. Pour the butter sauce over the steak, tilting the pan so that the butter drips onto the spoon. Continue pouring the sauce over the steak for about a minute or until the steak is about 5-10 degrees from the desired doneness (the temperature will continue to rise another 5-10 degrees while the steaks rest).

    Transfer steak to a cutting board, cover lightly and let rest 10 minutes before cutting into 1/2" strips for serving. Pour the extra butter sauce over the cut steak to serve.


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