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Pan Seared Ribeye Recipe

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This recipe for Pan Seared Ribeye is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz.) cowboy cut ribeye steak
1/2 C. clarified melted butter
5 sprigs fresh thyme
5 sprigs fresh rosemary
Salt and pepper
Directions:
Directions:
Preheat oven to 500º F. Season ribeye with salt and freshly cracked pepper on all sides. Heat a large cast iron skillet over medium high heat until hot. Add clarified butter (it will become smoky). Add the ribeye and sear until golden on both sides. Transfer ribeye and skillet to heated oven. After 5 minutes, flip steak over, add the fresh thyme and rosemary, and baste the steak with the butter. Return to the oven for an additional 5 minutes, or until desired temperature is reached. Allow steak to rest for 5 minutes before serving. Serve with Cabernet Reduction Sauce.

Cabernet Reduction Sauce

3 Tbsp. diced shallots
2 C. Cabernet wine
5 sprigs fresh thyme
1 sprig fresh rosemary
2 C. beef stock
1/2 tsp. whole black peppercorns
Salt and pepper

Place all ingredients in a two-quart saucepan; stir to combine, and simmer over medium until reduced by half. Strain the sauce and season with salt and pepper.

 

 

 

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