Elegant Steak
Indulge in the sophistication of a perfectly cooked "Elegant Steak," a recipe designed to elevate your dining experience with minimal effort and maximum flavor. Featuring tender, juicy ribeye steaks seared to a golden-brown crust and basted in a luscious herb-infused butter made with fresh rosemary, thyme, and garlic, this dish delivers restaurant-quality results in the comfort of your own kitchen. Using just a cast-iron skillet and a few pantry staples like kosher salt, black pepper, and olive oil, you can create a steak night masterpiece in under 20 minutes. This recipe is perfect for special occasions or a luxurious date night, with simple instructions that guarantee success every time. Serve sliced against the grain and drizzled with the rich pan juices for a meal that’s as elegant as it is effortless.
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Recipe Information
Ingredients
- 2 pieces ribeye steak (1-1.5 inches thick)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 pieces garlic cloves, smashed
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 2 tablespoons olive oil
Instructions
Remove the ribeye steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels.
Generously season both sides of the steaks with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and heat until shimmering but not smoking.
Carefully place the steaks in the skillet. Sear for 3-4 minutes on the first side without moving them to achieve a golden-brown crust.
Flip the steaks and cook for another 3 minutes on the other side for medium-rare. Adjust the time according to your desired level of doneness.
Reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted herb butter for approximately 1-2 minutes.
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve immediately, drizzled with the herb-infused butter from the skillet.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1424 mg | 62% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.0 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1156 mg | 25% | |
*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.
