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PAN SEARED RIBEYE

PAN SEARED THICK-CUT RIBEYE BASTED IN BUTTER-GARLIC OLIVE OIL

Hint: Use Your Cast Iron Skillet & Keep Flipping 

Let's face it, a thick-cut, bone in ribeye is an expensive proposition. That's why chefs want a foolproof way to get a crisp, browned-all-over caramelized crust with a juicy, mouthwatering rare to medium-rare centre. Their secret? A hot stove top, a cast iron skillet and butter basting. But even chefs are challenged by the low smoke point of butter which can cause burning at the high temperature you need to get that great crust. We recommend using our non-dairy BUTTER olive oil. Same flavour but with little risk of that unwelcome burn. There's no actual butter in our oil, no dairy whatsoever. It's a special blend of plant-based ingredients. And it'll make a ribeye steak a rare, bucket-list-worthy celebration of meat.

SERVES: 2
INGREDIENTS:

1 large 2" thick-cut ribeye, bone in
2 tsp Kosher salt
2 tsp ground black pepper
3 tbsp BUTTER olive oil
2 tbsp GARLIC
2 rosemary stems

DIRECTIONS:
Pat steak dry. Let rest at room temperature for at least one hour. Generously spread salt and pepper on front, back and edges. Heat cast iron skillet on medium-high. Add GARLIC olive oil. Then add steak, cooking for 1 minute on each side, then keep flipping, using large tongs, for a total of 8 minutes.  Then add BUTTER olive oil and rosemary. Tilt your cast iron pan with the handle towards you, allowing the olive oil and pan juices to puddle. Using a large spoon baste the steak for one minute then turn and do the same on the other side until the internal temperature reaches 125 to 130 degrees for medium-rare. To test for desired doneness, insert instant-read thermometer into the side of the steak to the centre. Basting and flipping should take about 6 minutes. Immediately transfer steak to a wood cutting board, placing pan juices to the side. Let rest for 10 minutes. Carve across grain. Place on small platter then pour reserved pan juices on top. Drizzle extra Garlic olive oil.