My first favorite steak ever was Ribeye! The ribeye is tender and super flavorful – what’s not to love? In this recipe, I add on to that flavor with garlic, butter, and fresh sprigs of rosemary. It might sound fancy and perhaps hard to make, but it’s really not!

Types of steak!

To be honest – I love all types of steak, but I will say my favorites are Ribeye, Prime Rib, and Filet Mignon. Each for separate reasons:

Ribeyes – Ribeyes are beefy and juicy, and with some fat. Best way to cook it is on high heat! You can grill it, broil it, or like this recipe – pan sear it!

Prime Rib – Aka Standing rib roast, cut from the rib section of a beef carcass, similar to Ribeye. The flavor is similar to ribeyes, but the cooking style is different. General, you oven roast it. I’ve got a recipe right here!

Filet Mignon – Aka tenderloin, what I like about it? It’s the tenderest piece of steak! The flavor is more mild than ribeyes (not as super beefy), but it’s most lean. Here’s my recipe for it!

Ingredients

• 2 Ribeye Steaks (12 oz each), room temperature
• Sea salt and freshly ground black pepper, to taste
• 1 tsp Garlic powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh rosemary

Instructions

Preheat oven to 400 degrees. Place a cast iron in there.

Rub generously with garlic powder, salt and pepper.

Once the heat reaches 400, put on some oven mittens and carefully remove the cast iron, and place on stove on high heat.

Place the steak in the skillet and cook for 2 minutes. With tongs, flip the ribeye over, and add butter, garlic, rosemary to the skillet.

Once butter melts, tilt the cast iron and with a spoon, baste your rib eye steak continuously with the garlicy mixture from the skillet for about 2 minutes.

Now, you’re going to let it cook until your desired temperature. It’s hard to say because it varies depending on the thickness of your ribeye. If you’re really unsure, I recommend you use a meat thermometer. The temp you would want:

• Rare: 125°F
• Medium rare: 135°F (My fave)
• Medium: 145°F
• Medium well: 155°F
• Well done:165°F (Not recommended!)

Remove from heat, and loosely cover with aluminum foil and let it sit for about 5 minutes before serving. This helps the juices redistribute.

And that’s it!

Serve with your fave sides – here I am serving it with Twice Baked Potatoes.

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