Pan-Seared Ribeye Steak Lunch

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Description:

This Ribeye Steak lunch is perfectly seasoned and pan-seared, giving it a beautifully caramelized crust and tender, juicy center. Paired with a simple side, it’s the perfect midday indulgence that’s ready in minutes.

Ingredients (Quantities):

  • Ribeye steak: 1 (10-12 oz, about 1 inch thick)
  • Salt: 1 teaspoon (coarse or kosher)
  • Black pepper: ½ teaspoon, freshly ground
  • Garlic powder: ¼ teaspoon
  • Olive oil or vegetable oil: 1 tablespoon
  • Butter: 2 tablespoons
  • Garlic: 2 cloves, crushed
  • Fresh thyme or rosemary: 1-2 sprigs (optional, for extra flavor)

For the Side:

  • Mixed greens: 1 cup (or your choice of steamed vegetables)
  • Lemon juice: 1 teaspoon
  • Olive oil: 1 teaspoon
  • Salt and pepper: to taste

Instructions:

1. Season the Steak:

  • Pat the steak dry with paper towels. Season generously on both sides with salt, black pepper, and garlic powder.

2. Prepare the Pan:

  • Heat a heavy skillet (cast iron works best) over medium-high heat. Add the oil and allow it to heat until shimmering.

3. Sear the Steak:

  • Place the ribeye in the hot skillet and cook for 3-4 minutes on each side, without moving it, until a crust forms. Add the butter, garlic cloves, and herbs to the skillet.

4. Baste for Extra Flavor:

  • Tilt the skillet and spoon the melted butter over the steak for added flavor, basting it for 1-2 minutes until the steak reaches your desired doneness (130°F for medium-rare).

5. Rest the Steak:

  • Transfer the steak to a plate and let it rest for 5 minutes, allowing the juices to redistribute.

6. Prepare the Side:

  • In a small bowl, toss the mixed greens with lemon juice, olive oil, salt, and pepper.

7. Serve:

  • Slice the ribeye and serve alongside the dressed greens or your choice of side.

Tips for Success:

  • Room Temperature: Let the steak sit out at room temperature for 15-20 minutes before cooking for even searing.
  • Don’t Crowd the Pan: Use a large skillet to prevent steaming the steak; you want a good sear.
  • Use a Meat Thermometer: For precision, cook to 130°F for medium-rare, 140°F for medium.

Recommendations:

  • Pair with a side of roasted potatoes or steamed broccoli for a heartier meal.
  • Add a little blue cheese crumble or compound butter on top of the steak for extra richness.

Nutrition (per serving, estimated):

  • Calories: 650
  • Protein: 40g
  • Fat: 52g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Sodium: 500mg

Enjoy this Ribeye Steak Lunch for a delicious, protein-packed midday meal!

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