Ahh, the revered ribeye and the aromatic punch of rosemary. This combo is a classic. We love the added flavor aging lends to this beautiful piece of meat. So if you’re lucky enough to live near a butcher who offers aged ribeye steaks, go for it! If not, no worries, even without age this steak is succulent and worth every cent.
The ribeye is a beef steak from the rib section. The term “cowboy ribeye” or “cowboy cut” is often used in American restaurants for a bone-in ribeye. The ribeye was originally, as the name implies, the center best portion of the rib steak, without the bone.
Properly pan-frying a ribeye is easy if you follow a few simple steps. If you’d like that delicious char and caramelization to form, and some great juices to flow, pan frying it produces great results. On top of that, the wonderful sizzling sound is very satisfying. It’s all about selecting the right pan, getting the meat ready, and frying it correctly.
Some pans work better than others. Ideally, you’d like to use a heavy pan like a cast-iron pan. These pans can reach really high temperatures that help sear the edge of the meat and keep in the flavors. They also help to produce that slightly crusted char that provides a sweet flavor.
Preheat the pan. The reason you preheat is that the steak tastes better when the edges get seared quicker. A preheated pan allows the ribeye to brown evenly, eliminating the water and creating a sweet caramelization.
Get ready to Eat Out Loud as we show you how to cook Rosemary Ribeye Steak perfectly. Bon appétit!
Serving Size: 4 steaks
Pan-Fried Rosemary Ribeye Steak Recipe
- 4 (10- ounce) rib-eye steaks, boneless, about 1- inch thick, at room temperature
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons rosemary, fresh, finely chopped
- 4 sprigs fresh rosemary
- 4 garlic cloves, sliced thin
- 1/4 teaspoon garlic powder
- 2 tablespoons olive oil
- 1- 2 tablespoons unsalted butter
- Heat a grill to high heat.
- In a small bowl, combine the salt, pepper, chopped rosemary and garlic powder.
- Brush the steaks with the olive oil.
- Sprinkle the rosemary mixture over each side of the steaks to coat evenly.
- Top with sliced garlic and rosemary sprig (keeping the sprig on top even after flipping).
- Grill for 4 to 5 minutes on each side for medium rare. Remove from heat and let rest for 5 minutes.
- Top each with a pat (1 to 2 teaspoons) of butter.
- Serve with the wilted rosemary sprig and roasted garlic slices on top of butter pat.