Rosemary and Roasted Garlic Ribeye

Get ready for the best steak recipe and techniques I've learned in life. We're working with a melt-your-mouth ribeye steak with beautiful marbling throughout. A well-seasoned cast iron pan and simple salt and pepper with a hint of rosemary and roasted garlic are all you need to make this cut of meat pop! 

Ingredients:

Ribeye steak, size of your choice, I usually go with about an 8 to 10 ounce 

course sea salt

freshly ground pepper

2 cloves garlic

olive oil

fresh rosemary

2 tablespoons butter, room temp

Supplies:

cast iron skillet
aluminum foil
tongs
plate

Directions:

Preheat the oven to 425 degrees. Take the cloves of garlic and peel them. The easiest way I know is to rub them together in the palms of my hands until the skin sheds right off. Toss the garlic in a bit of olive oil, salt and pepper and wrap it in aluminum foil and pop it in the oven for 20 minutes directly on the rack.

Place the steak on a flat plate or cutting board and coat both sides with a light splash of olive oil and rub in. Sprinkle generously with coarse sea salt and freshly ground black pepper. We'll let this sit at at room temperature to give the meat fibers time to relax, about 20 minutes. The salt will pull out any excess water from the meat and will be reabsorbed through the salt. This is going to make an amazing crust, let the flavor of the ribeye really shine and give you an amazingly juicy, tender steak.

After letting the steak come to room temp, start heating the cast iron skillet on the stove over medium-high heat. I've seen some that will preheat their skillet in the oven and then move it to the stove top. I think either way works just as great. The key is to get it evenly heated.

Remove the roasted garlic from the oven. You'll know it's done because your stomach will clue you in to the sweet aroma wafting from the kitchen. Let's add our butter to the skillet. I like room temperature butter because it's going to melt more evenly in the pan as opposed to a cold block of butter that tends to start browning before the middle has even melted. Now, if the pan is too hot, you'll immediately get brown butter in the pan, that's okay! It's only going to add a nutty flavor to the steak, but do turn the pan down just a smidge to avoid any smoking. Give the pan a good swirl so the butter coats the surface. Using tongs, place the rosemary sprigs, roasted garlic and the steak right into the pan. Let it sear for about 4 to 6 minutes on the first side. As you flip the steak, scoop up the rosemary and garlic and place them on the meat and ladle some of the butter over the steak as it continues to cook to your preference. Both sides will have a lovely char.

Most importantly! When your steak is done to your preference, move it to a serving platter or plate, tent it lightly with aluminum foil and let it rest and relax for 5 minutes. This will let those tight fibers loosen up again and give it a chance to reabsorb some of those juices. Bon appetit!

Tips:

Steak has always been one of my favorite foods, especially a good marbled ribeye. There have been times where I just want a good restaurant style meal without wanting to spend the money and this is so affordable to do at home. From letting it sit and soak in the salt and pepper, to letting it rest before eating, these techniques have yet to fail me. I've messed up quite a few steaks along the way (shame, I know) to get this far. From not generously salting the meat in the beginning to having my skillet too cool so start out, this is by far the best recipe and I hope you enjoy it too!



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