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Author Topic: Pan Friend Ribeye  (Read 151 times)

Lee Smith

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Pan Friend Ribeye
« on: May 22, 2019, 10:32:57 AM »

I love a steak from the grill, but I have to tell y'all, this one is better!

Get a good at minimum 1" thick ribeye or strip (I prefer the strip and around and inch and half to two inches thick) with good marbling.

Cover with Paul Prudohomme's Blackened Redfish Magic.  The steak magic is no where near as good. Shake off the extra and let set for a few minutes, then some Fresh Ground Black Pepper.

In a cast iron skillet turned up to med high, melt 1/4 stick of salted real butter stirring to not burn, then lay your steak in the butter. Give it about a minute, add another 1/4 stick on the side, when it melts, turn the steak over and add a clove of crushed fresh garlic to the butter in the pan. use a spoon and keep scooping butter onto the top of the steak, flip it again and do the same.  I hold the pan up just a little to let the butter pool. Cook, flipping as needed to keep from burning and then pull the steak off and let it rest for a few minutes (a minimum of 3)

Serve it with one spoon of butter poured on top,,,, it be good stuff!

It will smoke, I usually do mine outdoors, but if you have a good fan you can do it inside.  Your not actually blackening the steak in a 'white hot' skillet, your just frying it in the butter and garlic, some of the spices will bleed into the butter and it makes for a real good 'dipping' sauce for a good bread also!
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Re: Pan Friend Ribeye
« Reply #1 on: May 22, 2019, 11:17:00 AM »

That's some good stuff right there,,,, Ive been cooking in the over for like 10/15 min depends on how thick then putting it in a hot black with butter to finish,,, this is bass ackwards from restaurants but less of a chance of over cooking IMHO

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Re: Pan Friend Ribeye
« Reply #2 on: May 22, 2019, 11:48:00 AM »

MotherNature used to cool our ribeye in a very similar way, until she had my grilled version. Now we argue who's is better. I tell her it's hers and she tells me it's mine. Still not sure if we're fighting over flavor or who's gonna get off their arse and cook  ~roflmao

Lots of butter and garlic go great with steak and shrimp, might have to do a Ribeye and scampi :-*
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