Recipe Background
Make no "beef" about it, some steaks just create doubt and don't make the grade. Whether it be the cut of meat, the temperature it's cooked to, or whatever it may be, this brilliant, sink-your-teeth-in, juicy Skillet-Seared Steak will ease your mind and help you to trust again. The first visit of this wonderful carnivorous concoction is to the cozy oven to make your tender, choice-cut ribeye relax and warm up a bit. Then, it takes a skillet bath in a hot tub of yumminess to make the tantalizing, mouthwatering flavors come alive. Just yum! Trusting takes time but time is of the essence. We recommend you take the time now to enjoy this trusted Skillet-Seared Steak that is always on the mark. You will never doubt yourself again!
Make no "beef" about it, some steaks just create doubt and don't make the grade. Whether it be the cut of meat, the temperature it's cooked to, or whatever it may be, this brilliant, sink-your-teeth-in, juicy Skillet-Seared Steak will ease your mind and help you to trust again. The first visit of this wonderful carnivorous concoction is to the cozy oven to make your tender, choice-cut ribeye relax and warm up a bit. Then, it takes a skillet bath in a hot tub of yumminess to make the tantalizing, mouthwatering flavors come alive. Just yum! Trusting takes time but time is of the essence. We recommend you take the time now to enjoy this trusted Skillet-Seared Steak that is always on the mark. You will never doubt yourself again!
Ingredients
- 1 thick-cut ribeye about 1 1/2-2-inches-thick
- salt to taste
- 1 tablespoon Santa Maria seasoning
- 2 tablespoons avocado oil or canola oil
- 2 tablespoons unsalted butter
- fresh rosemary optional, to taste
Directions
- Preheat the oven to 275 degrees F.
- Place a wire cooling rack onto a baking sheet, then place the ribeye steak onto the rack.
- Generously season both sides of the ribeye with the salt and the Santa Maria seasoning.
- Bake the steak until the internal temperature reaches 90 degrees F, about 15 minutes.
- Place a cast-iron skillet in the oven to allow it to heat as the beef cooks.
- Very carefully use oven mitts to transfer the cast-iron skillet from the oven onto a burner on the stove.
- Add 1 tablespoon of the avocado oil to the cast-iron skillet and heat it over high heat until it begins to smoke.
- Carefully add the ribeye to the skillet and sear for 2 minutes on one side.
- Flip the steak and sear it until the internal temperature reaches at least 135 degrees F for medium-rare, about 1-2 minutes.
- Transfer the cooked steak from the skillet and let it rest on a plate for 10 minutes.
- Top the ribeye with the butter and allow it to melt.
- Sprinkle the ribeye with the fresh rosemary and serve.
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