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Seared Ribeye Steak

Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 709kcal

Ingredients

Dressing

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1 tsp Lemon juice
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • 1 TBSP Parmesan cheese grated

Seasoning

  • Salt to taste
  • Black pepper to taste

Caesar Salad

  • 1/2 cup Crusty bread cut into cubes
  • 2 tsp Extra-virgin olive oil
  • 2 cups Romaine lettuce chopped

Steak

  • 8 oz Ribeye steak
  • 1/2 TBSP Steak seasoning your preference of steak seasoning rub
  • 2 tsp Extra-virgin olive oil
  • 2 cloves Garlic chopped
  • 2 TBSP Butter
  • 4 sprigs Fresh thyme

Sauteed Tomatoes

  • 1 TBSP Extra-virgin olive oil
  • 1.5 cups Cherry tomatoes
  • 1/2 TBSP Garlic minced

Garlic Toast

  • 2 slices Sourdough bread
  • 2 tsp Butter
  • 2 cloves Garlic minced
  • 1/3 cup Mozzarella cheese shredded

Sparkling Lemon Water

  • 24 oz Sparkling water cold
  • 8 slices Lemon
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Preheat the oven broiler on low.
  • In a bowl whisk together the ingredients for the dressing until fully combined. Season with salt and pepper to taste.
  • Make the croutons: Toss the bread cubes with oil and season with salt and pepper on a baking sheet. Broil, tossing occasionally, until golden brown and crispy. Then set aside.
  • Season the steaks generously on both sides with steak seasoning.
  • Preheat a cast iron skillet or heavy-bottom non-stick pan over medium heat. Once hot, add the oil.
  • Place the steak into the pan and sear well on all sides to get a nice char. Once nicely charred, lower the heat as needed so the steak cooks without burning the outside. Continue cooking the steaks until they reach your desired temperature using a thermometer (see below).
    If you prefer a more well-done temperature, it is recommended to finish the steak in a 350°F (176°C) oven so that it cooks evenly and doesn't burn.
  • Remove the steak from the heat and allow it to rest. Add the garlic, butter, and thyme to the pan. Saute until the garlic is golden brown. Then remove the pan from the heat.
  • While the steak is resting, make the sauteed tomatoes and garlic toast.
  • Heat the oil in a saute pan on medium-high heat. Saute the tomatoes and garlic until nicely blistered and somewhat softened. Season with salt and pepper to taste.
  • Toast the bread. Then spread with butter and minced garlic. Top with cheese and place under the oven broiler until melted.
  • Toss the lettuce and croutons with the dressing until coated well. Season with fresh cracked pepper to taste if desired.
  • Slice the steak against the grain and drizzle the butter and garlic from the pan over top. Season with salt and pepper to taste.
  • Mix together the ingredients for the sparkling lemon water. Serve over ice if desired.
  • Serve the steak with sautéed tomatoes, salad, bread, and sparkling lemon water.

Notes

Steak Internal Temperatures:
  • Rare: 115 - 120°F (46 - 48°C)
  • Medium Rare: 125 - 130°F (51 - 54°C) 
  • Medium: 135 - 140°F (57 - 60°C)
  • Medium Well: 145 - 150°F (62 - 65°C)
  • Well Done: 160°F (71°C)

Nutrition

Calories: 709kcal | Carbohydrates: 25g | Protein: 44g | Fat: 49g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 572mg | Potassium: 868mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6568IU | Vitamin C: 51mg | Calcium: 234mg | Iron: 6mg