Set oven to 450 F – both to preheat the cast iron and to cook the steak after the sear
Talk about “upper crust” cooking — this classic pan-seared ribeye steak recipe results in a juicy, tender steak with a super flavorful crust. You don’t need a grill to get a great sear on your favorite steak. Grab your cast iron skillet and create a mouthwatering steak that will have your taste buds tingling. Here’s how!
Get the recipe: https://www.certifiedangusbeef.com/recipes/Classic-Pan-Seared-Ribeye-Steak
1 (16-ounce) Certified Angus Beef ® ribeye steak
LE CREUSET cast iron signature skillet
1 teaspoon peanut or canola oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly cracked black pepper
3-4 thyme sprigs
2 garlic cloves, partially crushed
2 tablespoons butter
Note: This technique creates a great mouth-watering charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.
Learn more about the Ribeye here: https://www.certifiedangusbeef.com/cuts/Ribeye
~~ If it’s not CERTIFIED, it’s not the best. ~~
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