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A perfectly seared Italian Rib Eye steak with roasted potatoes and fresh rosemary on a white plate.
Reda

Italian Rib Eye

A perfectly seared rib eye steak finished with garlic, rosemary, and a bright lemon-herb butter that brings the flavors of Tuscany to your kitchen.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

For the Steaks
  • 2 lb bone-in rib eye steaks about 1 inch thick, room temperature
  • 1.5 tsp kosher salt divided
  • 1 tsp freshly ground black pepper
  • 2 tbsp olive oil
For the Italian Butter
  • 4 tbsp unsalted butter cold, cut into pieces
  • 4 garlic cloves smashed
  • 3 sprigs fresh rosemary
  • 1 tbsp fresh lemon juice freshly squeezed
  • 0.5 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • Cast Iron Skillet or Heavy-Bottomed Pan
  • Instant-Read Thermometer
  • Small Bowl

Method
 

Prep
  1. Pat steaks completely dry with paper towels. Season generously all over with 1 teaspoon salt and the black pepper. Let stand at room temperature while you prepare the remaining ingredients.
Cook the Steaks
  1. Heat olive oil in a large cast iron skillet over high heat until just smoking. Lay steaks in the pan without crowding and sear undisturbed for 4 to 5 minutes, until a deep brown crust forms.
  2. Flip steaks and immediately add butter, garlic, and rosemary to one side of the pan. Once butter melts and foams, tilt the pan and spoon the bubbling butter over the steaks continuously for 3 to 4 minutes for medium-rare, or until internal temperature reaches 130 degrees F.
Rest and finish
  1. Transfer steaks to a cutting board and let rest for 5 to 10 minutes. Meanwhile, remove garlic and rosemary from the pan, then stir lemon juice and remaining 1/2 teaspoon salt into the browned butter.
  2. Slice steaks against the grain and arrange on a platter. Spoon the lemon-herb butter over the top and sprinkle with parsley and red pepper flakes if using. Serve immediately.

Notes

For the best crust, your steaks must be completely dry before hitting the pan - moisture is the enemy of browning. If cooking for a crowd, sear steaks in batches and hold the first batch on a wire rack in a 200 degree F oven while you finish the rest. The leftover butter is incredible drizzled over roasted potatoes or grilled bread.