Garlic and Rosemary Ribeye Steak

Preparation Instructions

1. Prep the steak—Pat steak dry with paper towels. Generously season with salt and freshly ground black pepper on both sides
2. Prepare to cook—Heat a medium or large skillet over medium-high heat for 1 to 2 minutes until very hot. Carefully add canola oil
3. Sear the steak—Transfer steak to the center of the skillet and sear on one side for 2 to 3 minutes. Flip and sear on the other side for 2 to 3 minutes. Continue searing, flipping every couple of minutes until steak has a beautifully browned crust on both sides—about 10 to 12 minutes total
4. Baste with butter—Reduce heat to medium low. Move steak to one side of the skillet and add butter and garlic to the other side. Place sprigs of rosemary on top of steak. Tilt skillet toward butter and heat until melted and foaming, about 1 minute. Spoon butter over steak for 1 to 2 minutes until it reaches the desired internal temperature
5. Finish and serve—Cover with foil and let rest for at least 10 minutes before slicing. Serve hot

Tips

• Resting steak at room temperature for 30 minutes to an hour before searing ensures even cooking, while resting at least 5 minutes after cooking (or 10 for larger cuts like ribeye) allows juices to redistribute so they don’t escape when steak is sliced
• Our recipe works great with everything from sirloin or t-bone to Porterhouse or filet mignon. Simply adjust cook times to suit the cut you choose
• Pick your favorite herb—You can easily swap rosemary for whatever you have on hand, from thyme or oregano to parsley or cilantro
• Store leftover steak refrigerated in an airtight container for up to 3 or 4 days or in the freezer for up to 3 months
• Use leftover ribeye to add extra protein to everything from soups, salads and stir-fries to pasta, tacos, or even poutine. You’ll love exploring the possibilities