EASY Pan Seared Ribeye Steaks RECIPE | Ray Mack's Kitchen and Grill

ribeye steaks

🥗Healthier: sirloin steaks

💰Cheaper: chuck eye steaks

Sirloin is leaner while chuck eye offers a similar flavor at a lower price.

Season both sides of the 8 ribeye steaks liberally with kosher salt and coarse black pepper.

Add garlic powder, onion powder, and parsley flakes to the steaks for extra flavor.

Heat a skillet over medium-high heat and add 2 tablespoons of butter, sliced onions, and button mushrooms.

Cook the onions and mushrooms until softened, then add 1 tablespoon of Worcestershire sauce and smoked paprika seasoning.

In another skillet, heat 2 tablespoons of butter over medium-high heat and add the seasoned steaks.

Cook the steaks for about 4 minutes on one side, then flip and cook for another 4 minutes on the other side.

Trim excess fat from the edges of the steaks to prevent buckling during cooking.

Transfer the cooked steaks to an oven set at 180°F to keep warm while cooking additional batches.

Top the steaks with the cooked onions and mushrooms, and drizzle with pan juices before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens