I’m truly a steak lover, and my favorite is the rib eye steak. Yes, the marble can tend to be fatty, but that’s where all the great flavor is within the steak. This recipe can be made on the stove top or under the broiler. Because the heat, it’s best to use a cast-iron skillet, and not a non-stick skillet. Just be sure to keep a watch on it. I like my rib eye steak medium-well to well. I’m not a fan of the bloody anything. So if you like yours with lots of pink, you know how long to keep a eye on it for cook-time.
Stove Top Rib Eye Steak
- Cast Iron Skillet
- 2 Rib Eyes Steak (1/2 - 1 inch thick)
- 1 tbsp Weber's Savory Steakhouse Seasoning
- 1 tbsp Lawry's Chili Lime Seasoning
- 3 Tbsp Olive Oil
- 4 Tbsp Chef Shamy's Garlic Butter
- Add 1 tbsp of olive oil in a cast iron skillet and turn the heat to medium.
- Rinse off the steak on both sides and pat dry with a paper towel.
- Place steaks on a baking sheet and drizzle with olive oil.
- Shake both steak seasoning and chili lime seasoning on both sides of steaks until they are well seasoned.
- Place both steaks into the hot cast-iron skillet. Turn over after 6 minutes or until it's brown.
- Cook for 7 minutes on each side, or until both sides are brown and the internal temperature is 165 °F for medium-well. If the steaks are larger than 1/2 inch, cook longer on both sides.
- Once the steaks is at the acquired doneness, add 2 tablespoons of garlic butter on each steak and place a lid on top of the skillet until the butter has melted.
- Let the steaks rest for 5 minutes before slicing.