Smokehouse Ribeye with Garlic Butter Finish
Rated 5.0 stars by 1 users
Author:
Texan Heartland
Servings
2
Prep Time
10 minutes
Cook Time
14 minutes
Rich, savory, and built for steak night, this ribeye develops a deep smokehouse-style crust with bold beef flavor in every bite. Texan Heartland Smokehouse Beef & Steak Seasoning brings salt, pepper, smoked pepper, roasted garlic, toasted onion, smoked paprika, mustard, mushroom powder, chile powders, and just a touch of sweetness, creating a steakhouse finish that tastes like it came straight off a Texas grill.
Ingredients
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2 ribeye steaks, 12-16 ounces each
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1½ tablespoons olive oil
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1½ tablespoons Texan Heartland Smokehouse Beef & Steak Seasoning
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2 tablespoons unsalted butter
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2 garlic cloves, smashed
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2 sprigs fresh rosemary or thyme, optional
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Flaky salt, optional for serving
Directions
Prepare the steaks: Pat steaks dry with paper towels and let them rest at room temperature for 30 minutes before cooking.
Season generously: Rub steaks with olive oil, then coat both sides with Texan Heartland Smokehouse Beef & Steak Seasoning.
Heat the skillet: Place a cast-iron skillet over medium-high heat until very hot.
Sear the steaks: Add steaks to the skillet and cook for 3-5 minutes per side, depending on thickness and desired doneness.
Add the butter finish: Reduce heat to medium-low, then add butter, garlic, and herbs if using.
Baste the steaks: Spoon melted garlic butter over the steaks for 1-2 minutes to build flavor and shine.
Rest before slicing: Transfer steaks to a cutting board and rest for 5-10 minutes before slicing.
Serve hot: Finish with flaky salt if desired and spoon any remaining garlic butter over the steak.
Recipe Note
For the best crust, dry the steaks thoroughly before seasoning and use a very hot pan. Moisture is the enemy of browning. If your steaks are thick, sear them first, then finish in a 400°F oven until they reach your preferred internal temperature.
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