Show The cast of characters: lemon & pepper seasoning, Lawry’s seasoned salt, freshly ground black pepper, and kosher (or regular) salt.
Now, I’m just going to throw this question into the ether of the atmosphere of the universe: what is it about prepared seasonings such as lemon & pepper and Lawry’s seasoned salt that causes otherwise kind and understanding people to be filled with such ire? If it enhances the flavor of the food on which you’re sprinkling it, is that so wrong? Because, umm…the lemon & pepper and the Lawry’s? They’re starting to take it personally. See? It’s tough being a prepared seasoning from the spice aisle. The food snobs can really make life unbearable for them.
I love it when seasonings talk to each other. So basically, we’re going to make a rub. I usually do one tablespoon of Lawry’s… To three tablespoons of lemon & pepper. Then I add about 1 teaspoon of kosher salt (or 1/2 teaspoon table salt)… And lots and lots of freshly ground black pepper. Then I mix it together and observe a moment of silence for the food snobs of the world. I used to be one myself, you know. Then I observe a moment of silence for this beautiful piece of meat on the plate in front of me. Boy, is that a beautiful ribeye.
But I used to be a vegetarian, so don’t listen to me. Now, sprinkle some of the rub on one side of the steak… And rub it all over the surface. Don’t be shy…really rub it in. This steak has been through a lot and deserves a nice massage before…well, you know.
Now flip it over and rub the seasoning on the other side. Grab a skillet and begin heating it over medium heat. When it’s hot, add 1 tablespoon of olive oil…
And life isn’t worth living without a little crispy steak fat every once in a while. Get it nice and hot; the butter needs to be brown. With tongs, set the steak right onto the sizzling butter/oil mixture. This is a pretty darn thick steak, so I’ll let it cook on the first side for about 2 minutes. The heat is still on medium at this point.
Remember: you can’t go backward if you overcook the steak, so it’s better to err on the side of slightly undercooking it. You can always throw it back in the pan for another minute or two. Oh, baby. Oh, baby…oh, mama…oh, Lord. You just really can’t ever know the wonder of this beauty until you prepare it in your own kitchen. I can’t wait for you do just that! Now, of course, you can just serve the steak whole, right next to the roasted garlic mashed potatoes you just made. But for Valentine’s Day, I want a more special presentation. So I slice the meat… And just lay it over the mashed potatoes. Then I throw a pretty salad on the plate. Now, at a later date I’ll be showing you how to make delicious pan sauces after frying steaks. But for now, there’s absolutely nothing inherently wrong with spooning just a tiny bit of the oil/butter/seasoning stuff from the bottom of your skillet. Because you can, that’s why. Be sure to garnish the mashed potatoes with a couple of roasted garlic cloves. Mmmmm. Do you realize how much your sweetie (or friend) is going to LOVE you after you place this deliciousness in front of them? Don’t worry…you’ll find out soon enough. Next Up! The most delectable chocolate pie I’ve ever eaten. Or made. Or imagined. Or heard about. Or read about. Or dreamed about. Amen. This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site. How long should I cook thin Ribeyes?Cooking times for a 1-1/2 inch steak. Rare- about 2-3 minutes each side (120-130F). Medium Rare- About 3-4 minutes each side (130-140F ). Medium- about 4-5 minutes each side (140-150F). How do you cook thin Ribeyes?Season rib-eyes with garlic salt and pepper. Heat a large skillet 2 minutes over medium-high heat and melt 1/2 tablespoon butter in skillet. Pan fry steaks in two batches 1-3 minutes per side.
How long does it take to cook ribeye steak on the stove?For the perfect medium-rare steak, sear in a skillet for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F.
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