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Created by: Pit Boss Kitchen
Pan Seared Ribeye Steak
2 Servings
60 minutes Prep Time
20 minutes Cook Time
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.
Ingredients
4 tbsp Butter, Room Temp
1 tsp Olive Oil
1 tsp Parsley, Chopped
To taste Pit Boss Chophouse Steak Rub
1 Ribeye Steak, 1 to 1.5 inch thick
1 tsp Scallion, sliced thin
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.
