dinnerAmerican20 minmedium
Cast Iron Ribeye with Herb Butter
Thick-cut ribeye seared in cast iron with a garlic rosemary compound butter baste. Steakhouse perfection at home.
Prep5m
Cook15m
Total20m
Servings2
Calories580
Units:
Ingredients
0/9Instructions
0/8Chef's Tip
The 45-minute room temp rest and 10-minute post-cook rest are not optional. Cold steak cooks unevenly. Unrested steak loses all its juices on the cutting board.
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