Still don’t know what to make for dinner? How does a ribeye steak cooked in butter, thyme and rosemary sound? Bonus: it’s super easy!
The other day I had two ribeye steaks my husband purchased to cook dinner. He wasn’t able to cook them so I searched on the web for an easy and tasty recipe to cook them. I found a great recipe from Damn Delicious website.
The steaks needed to be cooked in a cast iron skillet—which I was glad we had. But this was my first time using it since it’s very heavy. Thankfully, my husband helped me get it on and off the stove. That’s the extent of the difficulty of this recipe, which is worth it as we ended up with two mouthwatering ribeye steaks.
To make this a 15 minute meal, I cooked the sides at the same time. I microwaved whole potatoes to make baked potatoes and I steamed a bag of Green Giant Simply Steam Green Beans & Almonds, one of our go-to fast vegetable side dishes.
Wanna try it? See the simple recipe below–copied from the Damn Delicious website. Enjoy!
- Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
- Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
- Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
- Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Let rest 15 minutes before slicing.
- Serve immediately.