Juicy ribeye seared in a smoking-hot cast-iron pan, basted with butter at the end and seasoned simply with salt and pepper. A plain, high-protein steak dinner.
Ingredients
Instructions
- 1
Take the steaks out of the fridge 30 minutes before cooking to come to room temperature; pat them dry.
- 2
Season both sides with the salt and black pepper and rub with the olive oil.
- 3
Heat a cast-iron pan or grill over high heat for 4-5 minutes until smoking.
- 4
Sear the steaks for 3-4 minutes per side without moving them (for medium); hold the fatty edges against the pan with tongs for 30 seconds. Pour off the rendered fat.
- 5
In the last minute, add the butter and spoon the foaming butter over the steaks several times.
- 6
Transfer to a board, rest for 5 minutes and serve.
Nutrition
Per serving
| Calories | 520 kcal |
|---|---|
| Protein | 48 g |
| Carbs | 0 g |
| Fat | 37 g |
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