These days, I usually purchase these as a full rib roast and my partner cuts them into steaks. One of these days I will find the time to upload the ‘how-to’ video on how he does that so that you too can eat like a king for half price.
Ribeye steaks can be a bit fatty, which is part of their charm. It is nearly impossible to ruin one. Along with the directions below, I’m sure that you will be serving it up like a pro.
Think ahead for best results!
Marinate (for 24 – 48 hours):
2 Ribeye Steaks
2 T. Montreal Steak Seasoning
2 T. Dale’s Seasoning (This is one time I absolutely recommend seeing if you can use this.)
6 Cloves Garlic, diced
An easy way to do this is to put all the seasonings in a ziploc, add the steaks, shake and refrigerate.
Melt in large skillet on medium high (towards the high side):
1/4 c. Salted Butter (you can use 2 T. Oil, but I HIGHLY recommend the butter.)
When butter is sizzling, add steaks.
If the butter is smoking, your pan is too hot. START OVER. It’s not worth ruining your dinner with burnt butter. If it is just a light brown, you are ok. Someday I will add a link here to Clarified Butter, in which case you won’t have to worry about it burning.
Hopefully you get a nice sear on the steaks, in which case you should turn them when they have a nice brown crust. Otherwise, cook about 2 minutes per side.
Remove from pan and set to the side to rest for 5 – 10 minutes. Believe it or not, this matters.
When you get done eating one of these steaks, I swear upon all that is holy you will never again crave any other steak…especially not expensive ones.
We almost always serve these with a side of Mushrooms & Onions in Sauce* which are cooked in the drippings, Mashed Potatoes and Broccoli* or Green Beans.
* Recipes coming soon!