@momma.cooking: Rosemary Garlic Butter Bone-In Ribeye Steak Ingredients 1. Bone-in ribeye steak – 2 steaks, 16 oz each and about 1 1/2 inches thick 2. Unsalted butter – 6 tbsp 3. Olive oil – 1 tbsp 4. Garlic – 6 cloves, lightly crushed 5. Fresh rosemary – 3 sprigs 6. Fresh thyme – 3 sprigs 7. Kosher salt – 2 tsp 8. Black pepper – 1 1/2 tsp 9. Garlic powder – 1 tsp 10. Smoked paprika – 1/2 tsp 11. Worcestershire sauce – 1 tbsp 12. Lemon juice – 1 tsp Recipe 1. Remove the ribeye steaks from the refrigerator about 30 to 45 minutes before cooking. Pat them thoroughly dry with paper towels so the surface will sear properly. 2. Combine the kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub the seasoning mixture evenly over both sides and the edges of each steak. 3. Heat a heavy cast-iron skillet over high heat until it is extremely hot. Add the olive oil and carefully place the steaks into the skillet. 4. Sear the steaks for 3 to 4 minutes on the first side without moving them, allowing a dark, deeply browned crust to form. 5. Turn the steaks and sear the second side for another 3 to 4 minutes. Use tongs to briefly sear the fat edge of each steak so the exterior is browned all around. 6. Reduce the heat to medium and add the butter, crushed garlic, rosemary, and thyme to the skillet. Allow the butter to melt until it becomes fragrant and begins to foam. 7. Tilt the skillet slightly and repeatedly spoon the hot garlic-herb butter over the steaks for 1 to 2 minutes, coating the crust while the aromatics infuse the butter. 8. Add the Worcestershire sauce and lemon juice to the butter in the skillet and continue basting for another 30 to 60 seconds, allowing the savory sauce to cling to the steak. 9. Continue cooking until the steaks reach your desired internal temperature, approximately 125°F for medium-rare, 135°F for medium, or 145°F for medium-well before resting. 10. Transfer the steaks to a cutting board or warm plate and spoon several tablespoons of the garlic rosemary butter over each one. 11. Let the steaks rest uncovered for 8 to 10 minutes. This allows the juices to redistribute while the internal temperature continues to rise slightly. 12. Slice the ribeye against the grain if desired, keeping the bone attached for presentation, and spoon the remaining pan sauce over the exposed meat. 13. Garnish with fresh rosemary and thyme and serve immediately with roasted potatoes, asparagus, sautéed mushrooms, or grilled vegetables. Follow for more delicious steak recipes and amazing homemade food ideas!

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Tuesday 15 September 2026 13:09:45 GMT