Pan Seared Ribeye

Ribeye is, hands down, my favorite cut of beef! All that marbling means good fat content and a whole lot of flavor.

I'm letting you in on a family secret recipe here, but this marinade is too good not to share!


Servings: 2
Prep time: 5 minutes
Marinate time: at least 1 hour
Cook time: 15 minutes
Total time: 20 minutes + marinating time

Ingredients

• 2 Ribeye steaks, ~1/2 lb each
• Ground pepper
• 2 tsp minced garlic
• 3/4 c liquid aminos​
• 1 Tbsp Butter or ghee

Directions

1. Season both sides of each steak with fresh ground pepper.
2. Rub 1/2 teaspoon of minced garlic on each side of your steaks.
3. Place the steaks in a marinating dish or a ziplock bag, pour the liquid aminos over top and marinate in the fridge for at least an hour (preferably over night).
4. Heat a cast iron skillet (or any other heavy-bottom skillet) over medium high heat. Once hot, add half a tablespoon of the butter to skillet.
5. While the pan is heating up, remove steaks from marinade. Allow the excess liquid to drip off and then pat them dry with a paper towel. This step is important to get good browning and caramelization on the steaks.
6. Add the steaks to the pan and cook (without moving them around!) for 4 minutes, then flip and cook another 4 minutes. This will give you perfect medium-rare steaks, but if you want them more well done, adjust the cooking time accordingly. If the pan starts to look too dry, add a bit more butter.
7. During the final minute of cooking, spoon some butter from the pan over the top of each steak.
8. Remove the steaks from the pan and allow to rest for 5-10 minutes before serving.

Tip: This is great with boneless ribeye, but even better with bone-in!

Nutrition

(per steak)
​Calories: 302 kcal
Fat: 42g
Total Carbs: 3g
Net Carbs: 3g
Protein: 18g