Pan-Fried Ribeye Steak
In this recipe, tender ribeye steaks are generously seasoned with a flavorful blend of spices and seared to perfection in a sizzling skillet. The result is juicy and succulent steaks that are bursting with delicious flavors. Serve them alongside creamy mashed potatoes and a fresh side salad for a satisfying and mouthwatering meal that is sure to impress.
— Constant Cookbook
Ingredients
- 2 pieces (about 8 Oz. Each) Ribeye Steak
- 1 Tablespoon Lawry's Seasoning Salt
- 3 Tablespoons Lemon And Pepper Seasoning
- 1 teaspoon Kosher Salt
- Freshly Ground Black Pepper, To Taste
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
Instructions
- Combine the seasoning salt, lemon and pepper seasoning and kosher salt together in a small bowl. Add lots of black pepper, to taste, and mix to create a rub for your steaks.
- Sprinkle some of the rub on one side of the steaks and rub it all over, then flip and rub the remaining seasoning all over the steaks.
- Bring a skillet to medium heat. Once hot, add the olive oil and butter. Cook until the oil is hot and the butter is beginning to brown. With tongs, set the steaks right into the sizzling butter/oil mixture.
- Cook for about 2 minutes on the first side, then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center.
- Let the steaks rest for a couple minutes before digging in or slice the steaks for a nice presentation and drizzle with the leftover pan sauce from the bottom of the skillet. Serve with mashed potatoes and a side salad.<br>
Cook Time
5M
Prep Time
PT10M
Yield
2
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