Recipe of the Week 10/18/2008:

The Perfect Pan-Fried Ribeye

OK… So I’m sure somebody out there in the world is going to completely argue with me about this recipe. And well you should… There a million ways to make a perfect steak. This is but one. Still, I find it delectable and don’t mind sharing it with you. Preparation with marinade is still under an hour, so who can balk at that?

 

1 12 oz Ribeye (make it fresh people)

3 tbsp Extra Virgin Olive Oil

1/4 cup Dale’s Seasoning

1 tsp roasted chopped garlic

1/4 tsp ground (toasted) fennel seed

1 tbsp butter

 

In a small, shallow bowl, combine olive oil, Dale’s, garlic, and fennel. Place the steak in the bowl coating one side. Turn the steak over and leave at room temperature for 20 minutes. Turn on the other side in bowl, leave for 20 minutes. Heat a non stick skillet to medium-high temperature. Melt butter. Place steak on heat for 7 minutes. Flip steak. Cook for three minutes. Remove skillet from the oven and let steak rest in hot skillet for another 5 minutes. The steak will be medium. If you desire that it is cooked more… cook it longer. Also make adjustments for thickness of the steak..