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Rib-eye steaks

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2- rib eye steaks 1 1/2 inch thick
2 teaspoons Kosher salt
1 teaspoon Black pepper
2 tablespoon olive oil
4 tablespoons butter
4-5 garlic cloves
1 medium onion (cut into thin rings)

Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.
Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when the pan begins to smoke add in steaks. Cook 4-5 minutes then flip.
Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
Baste constantly will cooking for another 3-4 minutes for medium-rare or until done to your preference.
Serve and spoon pan sauce and onions over steak.