This Skillet Rib Eye Steak Recipe is the perfect recipe for the summer and it can be cooked inside, away from that heat. Add a Pinch posted the best 55 minute recipe. Call ahead to your butcher to make sure they will have the right size cut. One steak usually serves two people, however, there is never an issue with leftovers. This recipe is also great for dinners. Impress friends and family with your one skillet Rib Eye steaks.

INGREDIENTS

• 1 (1 ¼ pound) bone-in rib eye steak-They should be about 1 ¼ to 1 ½ inches thick
• 1 tablespoon of olive oil
• 1 tablespoon of unsalted butter
• 1 teaspoon of Stone House Seasoning
• 2 teaspoons of fresh rosemary leaves, chopped up

UTENSILS

• Sheet pan
• Medium sized pan
• Internal temperature probe

INSTRUCTIONS

Take the sheet pan and place the rib eye steak(s) onto the pan. Grab the Stone House Seasoning and coat both sides of the steaks, you want to make sure the seasoning is really pressed into the meat. Grab the chopped up rosemary leaves and sprinkle them on top. This isn’t necessary so if you don’t have any fresh leaves don’t fret. The Stone House seasoning has salt so make sure to stick the the unsalted butter, no need to double up on the sodium.

If you are cooking the steaks right away, let them rest for 30 minutes at room temperature (make sure to cover them). If you are preparing in advance, the steaks can be left in the refrigerator for up to 3 days. Make sure before you cook them to take them out of the fridge 30 minutes prior. Letting them sit at room temperature for 30 minutes.

Heat the medium sized (or larger depending on how many steaks are being cooked) skillet. Take the tablespoon of unsalted butter and heat it over medium heat. The butter should be melted completely and the pan should be coated evenly. Add the tablespoon of olive oil to the pan and evenly coat the pan with the olive oil too.

This is when the steak should be added to the pan, cook for about 5 minutes. The steak should be caramelized and brown at the bottom. Flip the steak over and cook the other side. Continuously bast the steak with the oil and butter while this side is cooking. You want this side of the steak to also be caramelized and brown. Check the internal temperature for the preferred level of doneness.

• Rare- 120-130 degrees fahrenheit
• Medium Rare- 130-140 degrees fahrenheit
• Medium- 140-150 degrees fahrenheit
• Medium Well- 150-160 degrees fahrenheit

Once the steak is at the desired temperature, remove the steak from the heat and let it rest for about 5 minutes. Slicing away from the grain, carve the steak. Remove the bone and serve the steak. The best part about this recipe is the endless amount of side that pair perfectly.

Start off with serving a house or caesar salad. Steamed and roasted vegetables. Try a baked sweet potato with brown sugar and butter. A soup would also pair well with the steaks.

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