Directions
- Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
- Season the steaks generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare, or to your desired level of doneness.
- During the last minute of cooking, add the minced garlic, rosemary, and butter to the skillet. Baste the steaks with the melted butter, garlic, and rosemary mixture.
- Remove the steaks from the skillet and let them rest for 5 minutes before serving.
Kitchen Equipment Needed
- Large skillet
- Tongs
- Meat thermometer (optional)
How to Store Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the steak in a skillet over medium heat until heated through.
Food and Drink Pairings
Pair your succulent ribeye steak with a bold red wine, such as Cabernet Sauvignon or Malbec, to complement its rich flavor. For sides, consider serving roasted potatoes, sautéed mushrooms, or a crisp green salad for a well-rounded meal.
