2 tbsp extra-virgin olive oil
ribeye steak, boneless
Kosher salt
black pepper, freshly ground
2 tbsp butter
In a medium skillet over medium-high heat, heat oil. Season steak with salt and pepper on both sides. When oil is just about to smoke, add steak.
Cook 7 minutes, then flip and add butter. Baste with butter and cook another 5 minutes or until internal temperature reaches 140 degrees F for medium.
Remove from pan and let rest 5 minutes before cutting.
Serve and enjoy!
:
:
Calcium: 9mg
Calories: 474kcal
Carbohydrates: 1g
Fat: 53g
Iron: 1mg
Monounsaturated Fat: 33g
Polyunsaturated Fat: 9g
Potassium: 13mg
Protein: 1g
Saturated Fat: 9g
Sodium: 279mg
Vitamin A: 1057IU
Vitamin C: 1mg
