Recipe Idea: Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter

The rib eye is one of the most delicious cuts of steak, and its high fat content makes it ideal for searing in a hot skillet, where it bastes in its own juices and soaks in flavor from anything that you add to the pan.  

Adding butter, shallots and rosemary makes a good steak amazing, and this is one of the best things that we have ever cooked, period.  Fat means flare-ups - so keep your ribeye off of the grates and in an ANYWARE™ 12" skillet, where it will retain its juices and develop a terrific crust!  

To Make Pan-Seared Bone-In Ribeye Steaks with Shallot Rosemary Butter You Will Need: 

- Two bone-in rib eye (or t-bone, or porterhouse) steaks, 1 lb. each

- Kosher salt

- Freshly ground black pepper

- 2 Tb. cooking oil with a high smoke point, such as avocado, grapeseed or canola

- 4 Tb. butter

- Three sprigs fresh rosemary

- 1/2 C. shallots (optional), minced

To make the dish: Dry steaks with paper towels and season on all sides with kosher salt and pepper.  Set aside while pre-heating the grill (or stovetop).    

Pre-heat skillet over medium-high heat, and add cooking oil.  Add steaks and sear to develop a crust, about two minutes per side.  

Add butter, shallots (if using) and rosemary, and continue cooking to desired doneness, flipping frequently (8-10 minutes total for medium).  Remove to a plate and allow to rest for at least 5 minutes before carving. 

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