ribeye steak kaccha loha recipe


1 - 1 lb ribeye steak (room temperature) Salt to taste Fresh ground pepper to taste 1 tablespoon of olive oil 2 tablespoons of unsalted butter 2 thyme sprigs 1 rosemary sprig 2 cloves of garlic


step 1

Season the steak generously on both sides with salt & pepper. Let it sit for 30-40 minutes to reach room temperature.

step 2

Heat the olive oil in a large cast-iron skillet over medium-high heat until very hot.

Add the steak to the pan and you should hear a sizzle when the steak hits the pan. If it doesn’t sizzle then the pan is not hot enough.

step 3

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Cook the steak until a nice crust forms on both sides (8-10 minutes, turning every 2-3 minutes). Reduce the heat to medium-low. Push the steak to one side of the pan and to the opposite side add the butter, thyme, rosemary, and garlic

step 4

Tilt the skillet towards yourself and with a large spoon baste the steak with the butter for about 2-3 minutes while flipping the steak halfway through.

step 5

Fill in Remove the steak from the pan and let it rest for 10 minutes. Slice, serve and enjoytext

step 6

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