Pan Seared Ribeye Steak
Category
Beef
Dinner
Smoke
Date Night
Mother's Day
Servings
2
Prep Time
60 minutes
Cook Time
20 minutes
This Pan Seared Ribeye Steak is a sizzling new way tocook your favorite cut of beef. Instead of cooking directly on the grill grates, the ribeye steak is basted in a Pit Boss Chop House Rub and herb-infused compound butter. The butter and flat surface of the cast iron create a crispy outer sear with mouthwatering juiciness from butter basting. Treat yourself and serve with a generous pat of compound butter on top.
Author:
Pit Boss Kitchen
Pit Boss Kitchen
Ingredients
- 4 tbsp Butter, Room Temp
- 1 tsp Olive Oil
- 1 tsp Parsley, Chopped
- To taste Pit Boss Chophouse Steak Rub Out of stock
- 1 Ribeye Steak, 1 to 1.5 inch thick
- 1 tsp Scallion, sliced thin
Special Tools
Directions
- Season steak with Pit Boss Chophouse Steak Rub, then refrigerate for 1 hour.
- In a small bowl, use a fork to mash up butter and 1 teaspoon of Pit Boss Chophouse Rub. Transfer compound butter to a sheet of parchment paper, roll, and refrigerate for 1 hour.
- Remove steak from the refrigerator, then place a covered cast iron skillet on the grill.
- Start up your Pit Boss Grill on SMOKE mode, with the lid open, and let it run for 10 minutes.
- Turn your grill up to 400°F and let it come to temperature. If using a gas or charcoal grill, set it up for medium-high heat.
- Remove the lid from the skillet. Open the sear slide. Add oil, then sear steak 1 to 2 minutes per side.
- Add 3 tablespoons of butter ½ to 1 tablespoon at a time, tilting the pan, and using a spoon to baste the steak.
- Continue searing, adding and basting with butter for an additional 3 to 5 minutes.
- Remove steak from the skillet, rest for 5 minutes, then serve warm with additional compound butter and fresh herbs.