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Making a ribeye steak is not hard. My video will show you some tips so you look like.a master chef and impress your guests. __↓↓↓ GET THE RECIPE ↓↓↓__ Like my content? Support my channel by buying me a cup of tea! Here Are My Most Popular Recipes To Try: How To Make Golden Milk: Ward Off Colds & Flu With TURMERIC Tea: Oven Fried Chicken That Tastes Deep Fried: How To Make Eggplant Taste Like Fried: How To Cook Bacon In A Pan Perfectly: The Best Tuna Melt Sandwich Recipe On Sourdough Bread: Follow Rockin Robin On Social Media: Visit my website: My Free Newsletter: Connect with me on FACEBOOK: TWITTER: Pinterest: Instagram: Amazon Store for Rockin Robin Cooks Kitchen Tools I Like: ▶︎ Tortilla Warmer ▶︎ Lodge cast iron 12 inch pan ▶︎ Global 8 inch Chef Knife ▶︎ Baking Sheet Tray ▶︎ Wooden Spoons ▶︎ Vitamix 5200 ▶︎ Cooling Racks ▶︎ Arrowroot Powder ▶︎ Instant Read Thermometer ▶︎ Taco Holders Ribeye Steak Recipe Ingredients: 1 ribeye steak, 100% grassfed if possible Salt Pepper Olive oil 5 sprigs of fresh rosemary 2 Tbsp. Kerigold butter, pasture raised 3 cloves garlic, crushed Directions: Preheat oven to 400 degrees F. Take the steak out of the refrigerator 45 - 60 minutes before cooking. Preheat a cast iron pan over medium high heat. Season the ribeye with salt and pepper generously, especially if the steak is over 1 ½ inches thick. When the pan starts smoking add the oil and swirl it in the pan. Lay the steak in the pan starting with the end closest to you. This will help keep you from getting burned. Let the steak sear for 2 to 3 minutes. Don’t move or touch it or it won’t sear properly. Flip it over and sear the second side for 2 minutes. Then you can use tongs to sear the sides of the steak. You’ll have to hold the steak on edge with the tongs. Sear each side for 20 seconds and then lay the steak down in the pan and lower the temperature to low. Add the butter, rosemary and garlic to the pan and baste the steak with this sauce for about 1 minute. Then place the pan into the preheated oven for about 10 minutes. You should check the internal temperature with an instant read thermometer. Medium rare is about 135 degrees F. Depending on the thickness of the steak, you may want to check the temperature after 8 minutes. Remember, once you take the steak out of the oven and remove it from the pan (otherwise it will keep cooking) to rest it will continue to cook a little longer, say 5 degrees. Let it rest about 10 minutes so that the juices can redistribute back into the meat. To serve this up, spoon some of that butter/garlic/rosemary sauce over the steak. That brown butter sauce will take it over the top! Enjoy! Tips: 1. Use a cast iron pan for the best sear and you can put the pan in the oven. 2. Get the pan very hot for the best sear. 3. Take the steak out of the refrigerator 45 minutes so it can com up to room temperature. This also helps with the sear and having the steak cook properly. 4. Use an instant read thermometer to know when the steak is done. Thanks for watching and sharing! Rockin Robin P.S. Please help me spread the word about my channel. It's as simple as copying and pasting this link into social media: Disclaimer: This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin #RockinRobinCooks #ribeyesteak #ribeyes
