Ingredients
Scale
- 2 (2-inch thick) bone-in ribeye steaks (about 24 oz each)
- 2 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp garlic powder
- 4 tbsp unsalted butter, softened
- 2 fresh rosemary sprigs, leaves chopped
- 2 tbsp olive oil
Instructions
- Remove steaks from refrigerator 45 minutes before cooking to bring to room temperature. Pat thoroughly dry.
- Preheat oven to 400°F (200°C). In a small bowl, mix softened butter, chopped rosemary, and a pinch of salt.
- Heat a heavy cast-iron skillet over high heat until smoking hot. Brush steaks lightly with olive oil, then generously season all sides with salt, pepper, and garlic powder.
- Sear steaks in the hot skillet for 3–4 minutes per side until deeply browned. Transfer skillet to oven and roast for 6–8 minutes for medium-rare (125–130°F internal temperature).
- Remove skillet from oven. Top each steak with a generous pat of rosemary garlic butter, tent loosely with foil, and rest for 10 minutes.
Notes
- For extra depth, add 1 crushed garlic clove and 1 tbsp butter to the skillet during final sear and baste the steaks.
- Resting is essential—don’t skip it. The juices redistribute and keep the steak moist.
- Pair with a bold Cabernet Sauvignon or IPA for an authentic Western experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Searing and roasting
- Cuisine: American Western
- Diet: High Protein, Low Carb (when served without potatoes)
Nutrition
- Serving Size: 1 steak
- Calories: 780 Kcal
- Sugar: 1 g
- Sodium: 1420 mg
- Fat: 62 g
- Saturated Fat: 28 g
- Unsaturated Fat: 29 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 205 mg
