I love steak. My Dad does too and I remember eating it quite often growing up. However, I grew up in the low-fat craze of the 80’s and I spent many years being fat phobic. In high school I probably would have thought ribeyes were gross.
I started eating ribeyes because it’s my husband’s favorite cut of meat. Here’s what would happen. I would order a filet and then taste my husband’s ribeye and have “order envy.” Have you ever had that? Wishing you would have ordered what the other person ordered!
I stuck to those leaner cuts for years because I thought those lower fat cuts were better for me. Now I know that there is a lot of important vitamins in grass-fed beef and fattier cuts of meat are not something from which I need to avoid. Yay! I no longer suffer from “order envy.” So, there is room for both lean cuts and fattier cuts in balance. I no longer have to pit one against the other.
One night out at a restaurant I saw something called “zip” sauce for steaks. I was a bit nervous about having something on top of my steak besides salt because I love the taste of the meat itself. I rarely want my steak flavor invaded by a marinade. In this case, my husband convinced me that I would like it. After all, I didn’t want to have “order envy.” When I got my steak I saw a coating of melted juiciness on top. I dipped my finger to taste it and I realized that it was mostly butter. Butter on top of steak was a revelation. I loved it and now that I’m no longer fat phobic I knew I would incorporate this at home.
Pan Seared Ribeye with Garlic-Butter Zip Sauce
For the Garlic-Butter Zip Sauce
3/4 stick butter (use ghee for Paleo or Whole30 compliance), softened
2 cloves of garlic, pressed
1 handful of parsley leaves, minced
1) Mix all of the ingredients until smooth and blended.
2) Place butter mixture on a sheet of cellophane and roll into a 1 inch roll. Place in the refrigerator to chill.
For the ribeye
1 inch thick ribeyes
Kosher salt
fresh cracked pepper
granulated garlic
1) For every inch of steak leave the steak out at room temperature for the equivalent time in minutes salted liberally, both sides, with kosher salt. Meaning if the steaks are 1 inch thick leave them out for 60 minutes. If they are 1.25 inches leave them out 1 hour and 25 minutes.
2) Preheat frying pan on a medium heat. Rinse and thoroughly pat dry the steaks with paper towels. This is important to get a good sear. Sprinkle one side of steaks with cracked pepper and granulated garlic.
3) Place the steak spiced side down in the pan. Sprinkle other side with more pepper and garlic. Sear side one for 5 minutes. Flip steaks and sear the second side for another 5 minutes.
5) Remove from pan and place on a cutting board, top with a tablespoon sized pat of garlic butter, cover with tin foil and let rest for a few minutes. Note: Goes great with Steakhouse Baked Potato
Pan-Seared Ribey with Garlic-Butter Zip Sauce
Ingredients
- For the Garlic-Butter Zip Sauce
- 3/4 stick butter (use ghee for Whole30 or Paleo compliance), softened
- 2 cloves of garlic, pressed
- 1 handful of parsley leaves, minced
- For the ribeye
- 1 inch thick ribeyes
- Kosher salt
- fresh cracked pepper
- granulated garlic
Directions
- Step 1 For every inch of steak leave the steak out at room temperature for the equivalent time in minutes salted liberally, both sides, with kosher salt. Meaning if the steaks are 1 inch thick leave them out for 60 minutes. If they are 1.25 inches leave them out 1 hour and 25 minutes.
- Step 2 Preheat frying pan on a medium heat. Rinse and thoroughly pat dry the steaks with paper towels. This is important to get a good sear. Sprinkle one side of steaks with cracked pepper and granulated garlic.
- Step 3 Place the steak spiced side down in the pan. Sprinkle other side with more pepper and garlic. Sear side one for 5 minutes. Flip steaks and sear the second side for another 5 minutes.
- Step 4 Remove from pan and place on a cutting board, top with a tablespoon sized pat of garlic butter, cover with tin foil and let rest for a few minutes.
- Step 5 Serve with sides for a steakhouse dinner.
Looks SO good – maybe a special dinner for me this weekend…
I think you may have just changed my life!!! That would explain why we often cannot get a good sear on our steaks – too much water! Steamed – that is exactly what I thought about the last steaks we cooked in a skillet. Thank you for sharing this bit of wisdom! Oh, and by the way… I will eat steak at your house anytime. The steak in the picture looks perfect! 🙂 Yumm!
Hillary – you are the timpano queen! And, queen of the cute little Italian ice cups. Now that would really be blog worthy. Let me know what happens the next time you pan sear your steaks:-)
The steak eating man in my house
says, "let's try it." This sounds
really great when one can't get to
the prime meat store. Looks wonderful. M.
Dear Foodie,
I know it is about the steak here but let
me say how much I love the garlic butter
zip sauce. I use it on fish now and it is
great on the mashed cauliflower too. M