Whether you prefer it well-done or medium-rare, this marbled masterpiece needs no prep, just a cold sear and slow cook to bring out its full glory. It's the kind of steak even Theodore Roosevelt might've savored with pride, thanks to his Elkhorn Ranch. So, fire up the grill, take your time, and enjoy a truly presidential cut.
Serves 2-4 in 30 minutes
Ingredients
- 2 1½-inch-thick boneless ribeyes
- 2 garlic cloves, smashed
- 2 tablespoons unsalted butter
- 1 spring rosemary
- Cracked black pepper
- Salt
Equipment
- Large non-stick skillet or very well-seasoned cast iron
- Timer
- Meat Thermometer
Get Cookin'
- Remove ribeyes from fridge and blot with paper towels. Generously season one side with salt and cracked black pepper.
- Place the steaks, seasoned side down, in a large, dry non-stick skillet (or very well-seasoned cast iron).
- Warm the skillet over high heat, setting a timer to flip the steaks every two minutes. Just before the first flip, season the top side with salt and pepper. After the second flip (~4 minutes), reduce the heat to medium and continue cooking, flipping every two minutes, until desired doneness is reached. An internal meat thermometer should read 125°F at the center for medium rare. Transfer steaks to a plate and reduce heat to low. Allow ribeyes to rest 5-10 minutes before serving.
- Add the butter, garlic cloves, and rosemary to the skillet. Use a wooden spoon to gently scrape up any brown bits stuck to the pan and cook, stirring frequently, until fragrant. After the steaks have rested, pour any residual juices into the skillet and mix. Use a spoon or silicone brush to baste the steaks with the pan sauce before serving.
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About the Author
Amber Holzman is a food contributor and photographer. When she isn't crafting up a new recipe, she is likely out on a hike or working hard in her garden. Amber resides in Georgia with her husband.
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