When grilling outside isn’t an option, this easy and delicious ribeye takes the cake! And don’t forget leftovers are a great protein addition for your lunch the next day in a healthy salad or bowl!

Perfect Pan Seared Ribeyes

2 Ribeyes, 1.5-2” cut

3 Tbsp Ghee

3-4 Cloves Garlic, crushed

Sprig of Rosemary or Thyme (opt)

S&P

Directions:

Heat a skillet over med/high heat over the stove or grill. Add ghee and garlic (herbs), sauté for 30 seconds to infuse butter. Add steaks, do not flip or move, give it time to form that beautiful crust! Baste the top of the steak with the butter and flip after 3-5 minutes.

Cook another 3-5 minutes while basting the seared side. Check for doneness (I like the palm test) to your liking, remove from heat and rest for 5-minutes to let juices redistribute. Slice against the grain and serve with your favorite sides: I highly recommend my Roasted Smashed Potatoes!

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