SafePlates

Ingredients

• 2 ribeye steaks, 1 inch thick (about 16 oz each) (450g each)
• 2 tbsp vegetable oil (30ml)
• 1 tbsp coarse kosher salt (15g)
• 1 tsp freshly ground black pepper (3g)
• 1 tsp smoked paprika (3g)
• 1/2 tsp garlic powder (1g)
• 1/2 tsp onion powder (1g)
• 1/2 tsp cayenne pepper, optional (1g)
• 2 tbsp unsalted butter (28g)
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme

Instructions

1. Remove the steaks from the refrigerator and let them sit at room temperature for 30 minutes.
2. In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Pat the steaks dry with paper towels. Rub both sides of each steak with vegetable oil, then season generously with the spice mixture.
4. Preheat a cast-iron skillet or grill over high heat until very hot.
5. Place the steaks in the skillet or on the grill. Sear for 3-4 minutes on the first side without moving them.
6. Flip the steaks and add the unsalted butter, smashed garlic, and rosemary or thyme to the pan (if using a skillet). Sear for another 3-4 minutes, basting the steaks with the melted butter using a spoon.
7. Check the internal temperature with a meat thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. Cook longer if desired.
8. Transfer the steaks to a plate and let them rest for 5-10 minutes before slicing and serving.

Tip

For a classic Texas meal, serve your steak with grilled corn, baked potatoes, and a side of barbecue sauce.