Seared Summer Steak

Seared Summer Steak


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This perfect seared steak is moments away and the flavor is unbelievable! Also, the recipe is simple and rather delicious.

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Chicago, IL

Serving Size / Yield

2-3 servings


  • 2 bone-in ribeye steaks. 1 1/2 inches thick
  • Sea salt
  • Pepper
  • 2 1/2 Tbs. oil
  • 2 Tbs. butter
  • 1 tsp. garlic powder

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Season steaks with salt and let rest for 1 hour. Place in fridge over night and remove 40mints prior to cooking. In a large cast iron pan, heat oil until smoking. Sprinkle steaks with pepper and garlic powder. Cook and flip frequently with tongs until internal temp is at 130 degrees for medium. Add butter to pan and cook for 2 more minutes. Remove and let sit for 5 minutes before serving.

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