I like to make my own steak seasoning; that way, I can control the quality and quantity of the ingredients. These rib eyes are coated in a generous layer of my homemade seasoning and seared to perfection in a cast-iron skillet, then basted with garlic and herb infused butter that gives that steakhouse flare while adding incredible flavor to these steaks. It’s the perfect main course to impress your friends and family!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 1 steak |
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons coarsely cracked black peppercorns
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 1 teaspoon dry dill
- 1 teaspoon dry mustard
- 1 teaspoon crushed red pepper flakes
- One 1 1/2- to 2-inch bone-in rib eye steak
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter
- 1 small head garlic (about 8 cloves), peeled and crushed
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
Instructions
- For the steak seasoning: Combine the salt, pepper, garlic and onion powders, paprika, dill, dry mustard and crushed red pepper flakes in a bowl. Store in an airtight container.
- For the steak: Pat the steak very dry and sprinkle with about 1 tablespoon steak seasoning (save the remainder for another use). Allow the steak to come to room temperature for 30 minutes.
- Preheat a cast-iron skillet over medium heat until hot, then add the oil. Place the steak in the skillet and cook for 6 to 8 minutes per side, depending on the desired doneness. Move the steak off to the edge of the skillet and turn the heat down to low.
- Add the butter to the skillet and allow to melt before adding the garlic, rosemary and thyme. Cook for 30 seconds, then butter-baste the steak for an additional minute.
- Transfer the steak to a plate, then top with the garlic and herbs and pour the pan juices over the top. Allow to rest for 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1908 |
| Total Fat | 159 g |
| Saturated Fat | 73 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 13 g |
| Sugar | 2 g |
| Protein | 90 g |
| Cholesterol | 441 mg |
| Sodium | 1448 mg |
Reviews
I can’t wait to make this with your seasoning blend, and butter basted method.
As a chef & caterer, I was shocked to hear you say, on the show, you and your family like your steaks “medium well.”
I get it, you do you… but most Chefs & Cooks prefer their steak mid-rare, at most, esp when using a more expensive cut (like a ribeye).
Also, I love watching your show Kardea, along with your bright, beautiful presence (not that u are reading this, or any comments here).That said, how on earth, though, is *one* 1.5-2 inch thick steak (weighing at least 1.5lbs) equal to ONE serving? I get it, it’s southern cooking.
But…. wow, the amt of calories, fat, and sodium (alone) in your recipes is a heart attack or stroke waiting to happen. And, b4 anyone slams me, most of the recipes I see from her are like this – it’s not a one off occurrence. She’s responsible for her health & dietary choices, as are we all. It is a cause for concern, though…
Lastly, I’m not *rating* the recipe bc I haven’t made it. Unlike many here on FN website, I know how to post a comment w/o negatively skewing a rating, bc I didn’t know how to comment without adding an unfair 1 star “review.”
As a chef & caterer, I was shocked to hear you say, on the show, you and your family like your steaks “medium well.”
I get it, you do you… but most Chefs & Cooks prefer their steak mid-rare, at most, esp when using a more expensive cut (like a ribeye).
Also, I love watching your show Kardea, along with your bright, beautiful presence (not that u are reading this, or any comments here).That said, how on earth, though, is *one* 1.5-2 inch thick steak (weighing at least 1.5lbs) equal to ONE serving? I get it, it’s southern cooking.
But…. wow, the amt of calories, fat, and sodium (alone) in your recipes is a heart attack or stroke waiting to happen. And, b4 anyone slams me, most of the recipes I see from her are like this – it’s not a one off occurrence. She’s responsible for her health & dietary choices, as are we all. It is a cause for concern, though…
Lastly, I’m not *rating* the recipe bc I haven’t made it. Unlike many here on FN website, I know how to post a comment w/o negatively skewing a rating, bc I didn’t know how to comment without adding an unfair 1 star “review.”