Pan-Grilled Ribeye with Creamy Herb Sauce Recipe
SERVE IT UP
WE LIKE OUR RIBEYE MEDIUM-RARE.
Cook it up cowboy-style. Rub with salt, pepper, chili powder, and cayenne pepper and grill it.
Broil a ribeye and top with creamy butter, blended with fresh thyme and minced garlic.
Pan sear a seasoned ribeye in a little oil and serve with homemade chimichurri sauce.
Pan-Grilled Ribeye Steak with Creamy Herb Sauce
Bring your craving for grilled steak indoors so you can enjoy a great meal all winter long with this quick and flavorful recipe reminiscent of a gourmet restaurant meal.
1 Angus Beef Ribeye Steak (about 1 pound, 4 ounces)
2 large pats unsalted butter + 1-2 tablespoons olive oil
Freshly ground black pepper
Flavor God Seasoning of your choice
1/3 cup whole milk sour cream
1/3 cup mayonnaise
2-4 tablespoons fresh parsley + more for garnish
Prep the grill pan by adding a pinch or two of salt to the bottom of the pan. Add black pepper, too. Flavor God Seasoning of your choice. Add one pat of butter and one tablespoon olive oil then heat the pan gently. Once the butter begins to froth, place the steak in the center of the pan and continue to cook over medium-high heat for 5-7 minutes.
Meanwhile, prepare the creamy herb mixture by placing the sour cream, mayonnaise, a pinch of salt and pepper and the chopped parsley (leaving a little extra for garnish). Set aside.
Turn the steak over gently when it flips easily. Try to do this just once. After about 5-7 minutes, cover for a couple minutes to finish it off and make sure it's cooked thoroughly. Remove from heat and add a pinch of salt and a little butter (optional) and cover for 2-3 minutes. Just before serving, serve with cream on top or in a small dish on the side for dipping.
By Yvonne Maffei | My Halal Kitchen