Potatos Skillet Seared Ribeye Steak with Shallots

Prepare for an unforgettable steak experience with this recipe for a Potatos Skillet Seared Ribeye Steak with Shallots, Rosemary & Garlic Butter. This dish transforms a prime cut of beef into a masterpiece of flavor and texture, featuring a perfectly seared, deeply caramelized crust and an incredibly juicy, tender interior. The magic happens in a screaming hot cast iron skillet, where the steak is infused with the aromatic essence of fresh rosemary, thinly sliced ​​shallots, and rich, basting garlic butter. It’s a restaurant-quality meal that’s surprisingly achievable at home, delivering intense savory notes, herbaceous fragrance, and a luxurious finish. This recipe is more than just cooking a steak; it’s a celebration of prime ingredients and simple, effective techniques that yield truly spectacular results, perfect for a special dinner or simply treating yourself to the best.

Ingredients:

For the Steak:

• 1 (1.5 – 2 pound) boneless ribeye steak, 1½ to 2 inches thick
• 1 tablespoon olive oil (or other high smoke point oil like avocado or grapeseed)
• 1 teaspoon salt (kosher or sea salt)
• ½ teaspoon freshly ground black pepper

For the Aromatics & Basting Butter:

• 2 tablespoons unsalted butter
• 2 medium shallots, thinly sliced ​​or roughly chopped
• 4-6 cloves garlic, lightly smashed or roughly chopped
• 3-4 sprigs of fresh rosemary
• Optional: 2-3 fresh thyme sprigs

Step-by-Step Instructions:

1. Prepare the Steak (Room Temperature & Season):
   • Remove the ribeye steak from the refrigerator at least 30-60 minutes before cooking. This allows it to come closer to room temperature, ensuring more even cooking.
   • Pat the steak thoroughly dry on all sides with paper towels. This is crucial for achieving a good sear.
   • Season the steak generously on all sides with coarse salt and freshly ground black pepper.
2. Heat the Cast Iron Skillet:
   • Place a 10-12 inch cast iron skillet over medium-high to high heat on your stovetop. Let it heat for 5-10 minutes until it’s smoking slightly and very hot. This high heat is essential for a beautiful crust.
   • Add 1 tablespoon of olive oil to the hot skillet, swirling to coat the bottom. The oil should shimmer and almost smoke immediately.
3. Sear the Steak:
   • Carefully place the seasoned ribeye steak into the hot skillet. It should sizzle intensely upon contact.
   • Sear for 2-4 minutes per side for a deep brown crust. Use tongs to sear the edges of the steak as well, if possible (especially the fat cap).
   • Reduce the heat to medium-low after searing both main sides.
4. Add Aromatics and Baste with Garlic Butter:
   • Add the 2 tablespoons of unsalted butter to the skillet. Once melted, add the sliced ​​shallots, smashed garlic cloves, and fresh rosemary (and thyme, if using).
   • Tilt the pan slightly so the butter, herbs, and aromatics collect at one side. Using a large spoon, continuously baste the melted butter and infused flavors over the top of the steak. This helps cook the steak evenly and infuses it with incredible flavor.
   • Continue basting and flipping the steak every minute or so, until it reaches your desired internal temperature (see Quick Info for temps). This typically takes an additional 6-10 minutes for a medium-rare to medium steak.
5. Rest the Steak:
   • Once the steak reaches your desired internal temperature, remove it from the skillet and transfer it to a cutting board.
   • Loosely tent the steak with aluminum foil and let it rest for 5-10 minutes. This is a critical step, allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. The internal temperature will also continue to rise by a few degrees during this remaining period.
6. Slice and Serve:
   • After resting, slice the steak against the grain into thick pieces.
   • Spoon any remaining pan juices, shallots, and garlic from the skillet over the sliced ​​steak.
   • Serve immediately with your chosen side dishes.

Tips, Variations, and Storage:

• Steak Thickness:This recipe is optimized for thick-cut steaks (1.5-2 inches). Thinner steaks will cook much faster and might not develop as good a crust.
• Oil Choice:Use a high smoke point oil (like grapeseed, avocado, or canola) for the initial sear, then butter for basting to prevent the butter from burning.
• Don’t Crowd the Pan:Only cook one steak at a time in a 10-12 inch skillet to maintain high heat and ensure a proper sear.
• Garlic:Use whole, smashed cloves rather than minced garlic initially, as minced garlic can burn easily at high heat. Add minced garlic only during the butter basting phase if desired.
• Herb Swaps:Thyme, oregano, or sage can be used in addition to or in place of rosemary.
• Compound Butter:Instead of basting, you can finish the steak with a pat of pre-made compound butter (garlic-herb butter) once it’s off the heat.
• Pan Sauce:After removing the steak, you can deglaze the pan with a splash of red wine or beef broth, scraping up any browned bits, to create a quick pan sauce.
• Storage:Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best reheated gently in a warm oven or thinly sliced ​​for salads/sandwiches.

Pairings:

• Potatoes (as requested!):Roasted potatoes (like in your previous recipe), creamy mashed potatoes, crispy smashed potatoes, or even baked potatoes are classic and perfect companions.
• Vegetables:Grilled asparagus, sautéed green beans, creamed spinach, or a simple side salad with a tangy vinaigrette would complement the richness of the steak.
• Wine:A bold red wine such as Cabernet Sauvignon, Malbec, Zinfandel, or a full-bodied Merlot would be an ideal pairing.
• Bread:Crusty artisan bread to soak up the glorious pan juices.

Quick Info:

• Prep Time:10 minutes (plus 30-60 min for steak to come to room temp)
• Cook Time:10-15 minutes (depending on thickness and desired doneness)
• Rest Time:5-10 minutes
• Total Time:Approx. 25-35 minutes (active cooking) + room temp time
• Servings:2-3
• Kitchen:American / Steakhouse
• Effort Level:Medium (requires attention to heat and timing)