Rib-eye steaks are among the most common steaks; they are tender, juicy, and very flavourful, with just the right amount of fat. Fast cooking methods using high heat produce the most delectable results and with Butcher Block offering for the month of July a 20 per cent discount off all rib-eye choice cuts, Thursday Food shares two easy recipes.

Perfect Pan Seared Rib-eye Steak

There is always the question of which method is the best for preparing steak, but this Pan Seared Rib-eye Steak is perfect and undeniably delicious! Your rib-eye will be seared to perfection whether you add some garlic cloves, and herbs like rosemary and thyme, or not!

Ingredients:

2 tbsp olive oil (extra virgin)

8 oz rib-eye steak

½ tbsp steak seasoning

1 tbsp butter

Fresh herbs (optional, rosemary and thyme are my first choice)

2 garlic cloves, peeled and left whole)

Method:

Bring a medium to large skillet or frying pan to medium-high heat, making sure that it is really hot before you place your steak(s) in the pan.

Coat both sides of your steak with olive oil, spreading the oil to evenly cover both surfaces and edges. Season the side facing up with steak seasoning, using your finger tips to press the seasoning in to set it firmly on the steak (do not rub it onto the steak as the seasoning can be more heavily concentrated in areas if done this way). Season the fatty sides for extra flavour!

Place the steak in the pan, seasoned side down, and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1″ thick, cook the first side for 3-4 minutes; if it is 1 ½” thick let it cook for about 5 minutes (for medium rare).

Turn the steak and cook for the same amount of time, depending on the steak thickness (3-4 minutes for 1″ thick steak, or 5 minutes for a 1 ½” thick steak). The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C).

Place the butter, garlic, and herbs into the pan once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak (basting or ‘arroser’) while you finish cooking.

Remove the cooked steak from the frying pan or skillet and tent a square of aluminum foil over it, allowing the steak to rest for about 5-10 minutes before serving.