Caramelised Steak
Savor the decadent flavors of this Caramelised Steak recipe, where perfectly seared ribeye steaks meet a buttery glaze infused with crushed garlic, fresh rosemary, and a touch of brown sugar for a subtly sweet and smoky finish. This quick yet indulgent dish delivers steakhouse-quality results in the comfort of your kitchen, thanks to the caramelization technique that locks in the juices while creating an irresistible golden-brown crust. Pair it with your favorite sides like creamy mashed potatoes or roasted vegetables for an unforgettable dinner experience. With just 10 minutes of prep time and straightforward skillet cooking, this recipe is perfect for an elevated weeknight meal or a romantic special occasion.
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Recipe Information
Ingredients
- 2 pieces Ribeye steak (1-inch thick)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves (crushed)
- 1 sprig Fresh rosemary
- 2 teaspoons Brown sugar
Instructions
Take the ribeye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with paper towels to remove excess moisture, then season them generously on both sides with salt and black pepper.
Heat a cast iron skillet over medium-high heat until it is very hot, then add the olive oil to coat the bottom of the pan.
Carefully place the steaks into the skillet and allow them to sear undisturbed for 3-4 minutes on the first side, until a golden-brown crust forms.
Flip the steaks using tongs and sear the other side for another 3-4 minutes.
Reduce the heat to medium and add the unsalted butter, crushed garlic cloves, rosemary sprig, and brown sugar to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter mixture to build caramelisation and enhance the flavour.
Cook the steaks to your desired doneness using a meat thermometer (130°F for medium-rare, 140°F for medium). This should take another 3-5 minutes, depending on thickness.
Once cooked, remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes to allow the juices to redistribute.
Slice the steak against the grain, if preferred, and serve hot with your choice of side dishes like roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 5.8 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1150 mg | 24% | |
*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.
