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Pan-Fried Ribeye Steak

by on July 12, 2009 in Beef, Main Courses July 12, 2009 BeefMain Courses
See post on Ree | The Pioneer Woman’s site!
4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

You just really can’t ever know the wonder of this beauty until you prepare it in your own kitchen. Serve this baby up right next to a heaping pile of roasted garlic mashed potatoes and a salad, and your sweetie (or friend or Orkin Man or aunt or dad) will love you for it.

Ingredients

  • 2 pieces (about 8 Oz. Each) Ribeye Steak
  • 1 Tablespoon Lawry's Seasoning Salt
  • 3 Tablespoons Lemon And Pepper Seasoning
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper, To Taste
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter

Preparation

Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.

Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture.

Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Let steak rest for a couple minutes before digging in.

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Briana on 2.18.2010

After scouring the fire out of a rusted cast iron grill pan (hoping to re-season), I gave up and cooked two regular old sirloin steaks like this. They were honestly better than the last Outback steak I had — lots more flavor and more tender. Yum!

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bluejeanbaby07 on 7.19.2011

Absolutely amazing steaks, but way, WAY too salty. Next time I will half the seasoned salt, omit the kosher salt, and add minced garlic, just cause.

Thanks!

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keke575 on 11.15.2010

This is now my favorite way to cook steak.

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rivergirl10 on 10.13.2010

Delicious!!

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jocookie on 5.21.2010

This is delicious – if you don’t use too much of the seasonings. I use Morton’s Nature’s Seasons in place of the lemon pepper and omit the kosher salt. I lost my mind the first time I made this. I used 1/3 of the seasoning mixture and it was the best steak I’ve ever had. It was so good, I had to make it again the next night. I thought since it was so amazing with the minimal seasoning I should try it with the amount called for in the recipe. Big mistake. It was super, super salty (and that was without the kosher salt). Now I know to use only a light sprinkling of the seasoning mix. Yummmmmm

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