If you love steak, and I mean a good steak, then I can’t even begin to tell you how much my family loves this skillet rib eye steak recipe. These steaks taste like we’re sitting at the table of one of the finest steak houses for a luxurious meal. It starts with steak about 1 1/4 to 1 1/2-inch bone-in rib-eye steaks for this recipe.
Place the rib eye steaks onto a sheet pan and then sprinkle seasoning on both sides of the steak, making sure to pat it into the meat so that it adheres. Once you have the rib-eye steaks seasoned, sprinkle the tops of each rib eye with chopped fresh rosemary. The addition of rosemary to the rib eyes is amazing but if you don’t have any fresh rosemary available, you can leave it out. Your steak will still be fabulous.
Cover your rib eyes and let it rest in the refrigerator for an hour or more. You can prepare them in the evening for cooking the next. Before cooking, remove from the refrigerator and allow to rest at room temperature for 30 minutes before cooking. When ready to cook, heat your skillet over medium heat and then add your butter and olive oil to the skillet.
You’ll want to use the combination of both the butter and olive oil here. Once your butter has melted into your olive oil, tilt your skillet from side to side to make sure that the skillet is well coated with the butter and olive oil mixture.
Carefully add your steaks to the hot skillet and cook until dark brown and caramelized on the bottom, about 5 minutes. Turn your rib-eye steaks over to cook another 5 minutes, for a medium-rare steak, basting the steak the entire time with the butter and olive oil from the pan.
Remove the steak from the heat and transfer to a carving board or serving platter to rest for 5 minutes.
- 1 (1 1/4 pound) bone-in rib eye steaks (about 1 1/4 to 1 1/2-inch thick)
- 1 teaspoon seasoning
- 2 teaspoons chopped fresh rosemary leaves
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Place rib eye steak onto sheet pan and rub both sides with seasoning to coat, making sure to press the seasoning to the meat.
- Sprinkle with fresh rosemary leaves.
- Cover and refrigerate your rib eye steaks up to 3 days.
- When ready to cook your rib eye steaks, remove from the refrigerator and allow to rest at room temperature for 30 minutes.
- If prepping your steaks for cooking immediately, leave at room temperature for 30 minutes.
- To cook, heat a medium skillet over medium heat.
- Add butter and olive oil to the skillet and allow the butter to melt completely.
- Tilt your skillet from side to side to make sure that your skillet is well coated with the butter and olive oil.
- Add your rib eye steak to the butter and olive oil and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes.
- Turn your rib eye steak over and cook, basting your rib eye steak continuously with the butter and oil drippings from the skillet, until this side of the rib eye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
- Remove your rib eye steak from the heat and allow to rest on a carving board for another 5 minutes.
- Slice your steak with a sharp knife against the grain, taking care to remove the bone.
- Place steak slices on two plates for serving.