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.