Pan Seared Ribeye with Herb Butter

• Gluten free
• Paleo

• Meat

  • 16 oz Ribeye

• Produce

  • 2 tsp Rosemary, Fresh
  • 2 tsp Thyme, fresh

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/4 tsp Salt
  • 1 Salt & pepper to season

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3 tbsp Butter

Found on joyfulhealthyeats.com

Description

Ingredients

• 2 8-10 oz Ribeye
• 2 tablespoons olive oil
• salt & pepper to season
• 3 tablespoons of butter (softened)
• 2 teaspoons fresh thyme
• 2 teaspoons fresh rosemary
• ¼ teaspoon salt
• 1 teaspoon lemon juice

Directions

• Make the Herb Butter: to a small bowl add butter, thyme, rosemary, salt, and lemon juice. Using a spoon, mix the ingredients together.
• Place butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until butter hardens.
• Preheat grill to 500 degrees.
• Place a large 10 cast iron skillet in the oven. Heat for 5 minutes.
• In the meantime season both sides of the ribeye with olive oil, salt, and pepper.
• Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Add steaks to the pan and sear for 45 seconds. Flip the steaks with tongs to sear on the other side for another 45 seconds.
• Immediately place skillet in the oven and cook (at 500 degrees) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove skillet from the oven. (this will be medium rare, if you like it more well down cook it another minute on each side)
• Cover the skillet with foil and let steaks sit for 2 minutes.
• Serve. Top with herb butter and a lemon wedge.