Summer grilling may be over but that doesn’t mean you can’t enjoy a perfectly grilled Texas ribeye steak at home. This recipe is so easy to whip up any day of the week. Be sure to serve with a side of Lemon-Rosemary Mashed Potatoes and then enjoy a slice of Plumberry Crumble Pie.
|2, 8-10 oz boneless ribeye steaks|
|2 tbsp kosher salt|
|2 tsp ground black pepper|
|extra virgin olive oil|
|1/2 cup unsalted butter, room temperature|
|4 oz cream cheese, room temperature|
|1/2 cup sour cream|
|2 tbsp finely chopped green onions|
|2 tbsp fresh chopped parsely|
|1 tbsp kosher salt|
|1 tsp ground black pepper|
Let steaks sit out for 20-30 minutes prior to cooking.
In a small ramekin or bowl, mix salt and pepper together.
5 minutes before cooking, rub each steak with salt and pepper mix.
Then drizzle about 1/2 tbsp of olive oil over each side of steaks.
Heat a cast iron skillet to medium-high heat. You want to make sure your pan is hot so you get a great sear on each steak.
Cook 1 side of steak for 4-6 minutes, depending on thickness.
Turn steak, and sear for 2 minutes. Reduce heat and cook for an additional 3-4 minutes.
*SIDE NOTE: this is for a Medium-Rare cook with 1″ thick cut steaks.
Remove steaks from heat and let sit about 5-7 minutes before serving.
Prep Butter while steaks rest-
In a small bowl, mix all ingredients with a fork.
Spread about 1 tbsp on warm steak. Then savor each bite of awesomeness.
Butter can be stored up to 3 days in refrigerator, or 3 months in freezer if kept in an airtight container.