Last Minute Rib Eye Steaks

Elevate your weeknight dinner game with these effortless yet luxurious Last Minute Rib Eye Steaks. Perfect for two, this quick recipe delivers restaurant-quality results in under 20 minutes. Featuring perfectly seared rib eye steaks crusted with a simple blend of olive oil, kosher salt, black pepper, and garlic powder, they’re basted in a luscious herb-infused butter with fresh rosemary and thyme for incredible depth of flavor. The optional squeeze of lemon juice adds a bright, zesty finish, making this dish as sophisticated as it is simple. Ideal for busy nights or impromptu dinners, these steaks are a mouthwatering solution for when time is short but expectations are high.

Nutriscore Rating: 65/100

Prep Time:5 mins

Cook Time:15 mins

Total Time:20 mins

Servings: 2

Ingredients

• 2 pieces rib eye steaks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 pieces optional: lemon wedges

Directions

Step 1

Remove the rib eye steaks from the refrigerator and let them come to room temperature for 20-30 minutes if time allows. Pat them dry with paper towels.

Step 2

Rub both sides of the steaks with olive oil, then season evenly with kosher salt, black pepper, and garlic powder.

Step 3

Preheat a cast-iron skillet or heavy-bottomed pan over high heat for 2-3 minutes. The pan should be very hot before adding the steaks.

Step 4

Place the rib eye steaks in the skillet and sear without moving for 2-3 minutes, until a golden-brown crust forms.

Step 5

Flip the steaks and sear the other side for another 2-3 minutes. Reduce the heat to medium.

Step 6

Add unsalted butter, rosemary, and thyme to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herbs for 2-3 minutes.

Step 7

Check the internal temperature of the steaks using an instant-read thermometer: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Remove the steaks from the skillet when they are 5°F (3°C) below the desired doneness, as they will continue to cook while resting.

Step 8

Transfer the steaks to a cutting board and let them rest for 5 minutes, loosely covered with foil.

Step 9

Serve the rib eye steaks whole or sliced, with a drizzle of the herb butter from the skillet. Add a squeeze of lemon juice if desired.

Nutrition Facts

Serving size	(692.3g)

Amount per serving	% Daily Value*
Calories	1265.2

Total Fat 112.1g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 261.8mg	0%
Sodium 744.1mg	0%
Total Carbohydrate 11.0g	0%
Dietary Fiber 1.9g	0%
Total Sugars 1.6g
Protein 55.7g	0%

Vitamin D 0IU	0%
Calcium 72.2mg	0%
Iron 7.3mg	0%
Potassium 930.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.1%

Protein: 17.5%

Carbs: 3.4%