Garlic and Herb Crusted Roasted Bone-In Ribeye
If you consider yourself a steak lover this cowboy ribeye steak on the bone and perfectly pan-seared must be next on the dinner menu! This tender and juicy rib is sprinkled with a buttery mixture of garlic and herbs while burning it to perfection golden brown! Seared to perfection golden brown, this cowboy ribeye is tender to melt in your mouth and so full of flavor! Love a good sunburn on a steak. Something about the dark, slightly crispy brown crust makes it much more appetizing. It's hard to resist. Don't be intimidated by the process. Below I have several tips for anyone who is still learning how to sunburn. It's easier than it sounds!
Basic ingredients! Simple ingredients complete the flavor of the steak, you don't need much! It's delicious! This gorgeous steak is full of flavor, any meat eater will love this recipe! It's versatile! Change the spice mix as you like and serve it with virtually any side! A grilled rib is a second course of delicious meat to be enjoyed in the company of friends or family, on a feast day or to take away the whim of a healthy and succulent steak! But, can you cook it to perfection?
Ingredients
There's nothing exotic about this list, especially if you tend to cook a lot of steaks. Fresh herbs are optional but highly recommended.
2 tablespoons Olive Oil - Put some extra virgin olive oil in the pan to help brown the steak. 1 pound Ribeye Cowboy Steak - The word "Cowboy" just means a steak with a bone. 1/2 tablespoon steak dressing. 1 tablespoon butter - Butter makes a steak even richer! When cooking with butter, garlic and herbs, the flavor becomes infused into your butter for a fantastic upgrade to your everyday steak! 2 cloves of garlic. All you have to do is peel it and leave it whole. Fresh herbs Rosemary and thyme are my favorites with this cut.
Season your steaks however you want!
Procedure
Heat. First, add 2 tablespoons of extra virgin olive oil to a large pan or pan and heat over medium-high heat. The pan must be very hot before adding the steak. Season. Then, using your fingers, press 1 tablespoon of steak dressing into a pound cowboy steak on the side facing you. You can also season the fat around the sides for an extra touch. The use of your own hands will help stick dressing. Cook. Then, transfer the steaks to the hot pan with the seasoned side facing down. As it begins to cook, season with the side facing up, pressing the spices into the meat. To get a good sunburn, refrain from moving the meat until it is time to turn it upside down. Cook the steaks 1.5 to 2 inches thick for 6 to 7 minutes to achieve medium cooking. If your steak is between 2 and 3 inches thick, cook it for the same time but finish it in the oven if necessary.
FINISH, REST AND SERVEBaste. Turn the steaks upside down and cook for another 6-7 minutes. When cooked, add 1 tablespoon of butter and 2 cloves of garlic. You can also add optional chopped fresh herbs. When the butter melts, use a spoon pour it over your steak. This is also known as basting or 'arroser'. Control the cooking. When the meat is cooked, all the fat should be made by. Using a thermometer, check the internal temperature in the thickest part of the meat. It should be around 135°F (57°C). If your steak is thicker, sear it on each side for 6-7 minutes. Then, place the pan in the oven at 500°F (260°C) for 4-6 minutes until the temperature is 5°F (3°C) below desired cooking Rest. Finally, transfer the steaks to a cutting board. Use aluminum foil to create a loose curtain above the top. Leave it - Let it rest 5 to 10 minutes before serving or slicing.
If you consider yourself a steak lover this cowboy ribeye steak on the bone and perfectly pan-seared must be next on the dinner menu! This tender and juicy rib is sprinkled with a buttery mixture of garlic and herbs while burning it to perfection golden brown! Seared to perfection golden brown, this cowboy ribeye is tender to melt in your mouth and so full of flavor! Love a good sunburn on a steak. Something about the dark, slightly crispy brown crust makes it much more appetizing. It's hard to resist. Don't be intimidated by the process. Below I have several tips for anyone who is still learning how to sunburn. It's easier than it sounds!
Basic ingredients! Simple ingredients complete the flavor of the steak, you don't need much! It's delicious! This gorgeous steak is full of flavor, any meat eater will love this recipe! It's versatile! Change the spice mix as you like and serve it with virtually any side! A grilled rib is a second course of delicious meat to be enjoyed in the company of friends or family, on a feast day or to take away the whim of a healthy and succulent steak! But, can you cook it to perfection?
Ingredients
There's nothing exotic about this list, especially if you tend to cook a lot of steaks. Fresh herbs are optional but highly recommended.
2 tablespoons Olive Oil - Put some extra virgin olive oil in the pan to help brown the steak. 1 pound Ribeye Cowboy Steak - The word "Cowboy" just means a steak with a bone. 1/2 tablespoon steak dressing. 1 tablespoon butter - Butter makes a steak even richer! When cooking with butter, garlic and herbs, the flavor becomes infused into your butter for a fantastic upgrade to your everyday steak! 2 cloves of garlic. All you have to do is peel it and leave it whole. Fresh herbs Rosemary and thyme are my favorites with this cut.
Season your steaks however you want!
Procedure
Heat. First, add 2 tablespoons of extra virgin olive oil to a large pan or pan and heat over medium-high heat. The pan must be very hot before adding the steak. Season. Then, using your fingers, press 1 tablespoon of steak dressing into a pound cowboy steak on the side facing you. You can also season the fat around the sides for an extra touch. The use of your own hands will help stick dressing. Cook. Then, transfer the steaks to the hot pan with the seasoned side facing down. As it begins to cook, season with the side facing up, pressing the spices into the meat. To get a good sunburn, refrain from moving the meat until it is time to turn it upside down. Cook the steaks 1.5 to 2 inches thick for 6 to 7 minutes to achieve medium cooking. If your steak is between 2 and 3 inches thick, cook it for the same time but finish it in the oven if necessary.
FINISH, REST AND SERVE
Baste. Turn the steaks upside down and cook for another 6-7 minutes. When cooked, add 1 tablespoon of butter and 2 cloves of garlic. You can also add optional chopped fresh herbs. When the butter melts, use a spoon pour it over your steak. This is also known as basting or 'arroser'. Control the cooking. When the meat is cooked, all the fat should be made by. Using a thermometer, check the internal temperature in the thickest part of the meat. It should be around 135°F (57°C). If your steak is thicker, sear it on each side for 6-7 minutes. Then, place the pan in the oven at 500°F (260°C) for 4-6 minutes until the temperature is 5°F (3°C) below desired cooking
Rest. Finally, transfer the steaks to a cutting board. Use aluminum foil to create a loose curtain above the top. Leave it - Let it rest 5 to 10 minutes before serving or slicing.
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