Central Illinois Newsday: Chef Mark pan sears Ribeye steak in Blue Cheese compound butter pt.1

Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

Preheat your grill or skillet over high heat.

Pat the steaks dry with paper towels to remove excess moisture.

Rub both sides of the steaks with olive oil, salt, and black pepper.

If using, place the minced garlic and rosemary on top of the steaks for added flavor.

Once the grill or skillet is hot, place the steaks on it and cook for about 4-5 minutes on one side without moving them.

Flip the steaks and cook for another 4-5 minutes for medium-rare, adjusting the time for your desired doneness.

Remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

Serve the steaks with your choice of sides.

Equipment Needed

Spice Level: