The Ultimate Italian Ribeye


The Ultimate Italian Ribeye

For the ribeye:

1 lb boneless ribeye (1 inch thick)

1 1/2 tsp cracked black pepper

1 tsp kosher salt

1/2 tsp granulated garlic

1/2 tsp dried thyme

1 tb olive oil

For the cooking butter:

4 tb butter, cut into 4 pads

1 tb julienned sun-dried tomatoes

12 basil leaves

3 cloves garlic, smashed

Heat a cast iron skillet over medium-high heat until extremely hot.

Mix the salt, pepper, garlic and thyme in a small bowl and rub the spices into the meat on all sides, including the edges.

Add the olive oil to the pan (it will smoke instantly if the pan is hot enough). Place the meat in the pan and cook for about 2 minutes. Lift the steak up from the pan with a pair of tongs and sear the edges of the ribeye by resting the edges of the steak against the bottom of the pan, rotating the ribeye until you have caramelized the entire edge of the steak.

Lay the steak back down into the pan on its uncooked side. Add the butter, smashed garlic cloves, basil and sun-dried tomatoes and baste the steak with the melting butter for another 2 minutes for medium-rare or longer to your desired doneness.

Remove the ribeye from the pan and cover with aluminum foil. Allow the steak to rest for another 3-5 minutes and serve whole or slice against the grain to serve in pieces.

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