Brown Sugared Ribeyes
Indulge in the rich, caramelized flavors of **Brown Sugared Ribeyes**, a steakhouse-worthy dish that’s deceptively simple to make at home. This recipe transforms tender ribeye steaks into a savory-sweet masterpiece with a bold dry rub of brown sugar, kosher salt, black pepper, and garlic powder. Perfectly seared in a hot cast-iron skillet and basted with aromatic rosemary-infused butter, these steaks boast a golden crust and a melt-in-your-mouth texture. Ready in just 25 minutes, this dish is ideal for an elegant weeknight dinner or a special occasion. Pair with creamy mashed potatoes or grilled vegetables for a meal that’s as stunning as it is satisfying. Whether you’re a seasoned chef or a cooking enthusiast, this recipe combines ease, sophistication, and unforgettable flavor in every bite.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Ribeye steaks
- 2 tablespoons Brown sugar
- 1.5 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoons Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary sprigs
Instructions
Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
In a small bowl, mix together the brown sugar, kosher salt, black pepper, and garlic powder to create a dry rub.
Pat the ribeye steaks dry with a paper towel, then rub both sides with olive oil.
Evenly coat each steak with the dry rub, pressing the mixture into the meat to ensure it sticks.
Heat a large cast-iron skillet over medium-high heat until hot, about 2-3 minutes.
Add 1 tablespoon of butter to the skillet. Once melted, place the steaks in the pan and sear for 3-4 minutes on each side, or until a deep golden crust forms.
Lower the heat to medium and add the remaining butter and rosemary sprigs to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and juices. Continue cooking for an additional 1-2 minutes per side or until the steaks reach your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
Remove the steaks from the skillet and transfer them to a plate. Tent loosely with aluminum foil and let the steaks rest for 5-7 minutes to retain their juices.
Serve the ribeyes hot with your favorite sides, such as mashed potatoes or grilled vegetables.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 12.7 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
