PAN SEARED RIBEYE
1 ribeye (rib steak – bone in)
1 tbs fresh rosemary
2 tbs extra virgin olive oil
2 tbs butter
salt and pepper to taste
For the ribeye: Preheat the oven to 415° F. Season both sides liberally with salt and pepper.
Add the olive oil and plain butter to your cast iron skillet and turn up high, allow the skillet to become hot first.
Place the ribeye face down and sear undisturbed for 2 minutes. Flip the ribeye and sear for an additional 2 minutes.
Add rosemary and then transfer your skillet directly to the oven. [WARNING] HOT!
Place steak on plate – Place butter and rosemary in hot skillet – Once melted drizzle onto steak and let sit for 5 min.
For rare, bake for 4-5 minutes. Medium rare, 5-6 minutes. Medium, 6-7 minutes.