Ribeye Steak With Pepper Marinade
Serves 2
These steaks are great on the grill so if you are firing up the BBG they'd be great. I just really love steak cooked in a cast iron pan!
Here is what you will need:
2 ribeye steaks (boneless)
1/4 cup melted unsalted butter
juice of 1/2 lemon
2 TBS ketchup
1 TBS Worcestershire sauce
1 TBS apple cider vinegar
1 tbs olive oil
2 cloves minced garlic
1/2 tsp salt
2 grinds of fresh black pepper
1/2 tsp sugar
dash hot pepper sauce
dash cayenne pepper
sprig of rosemary (optional)
Mix everything up the steak and rosemary (if using)into a bowl. Take 1/2 of the rosemary stem and strip the rosemary off it, finely chop the leaves and add to bowl. Taste the marinade add any ingredient you think it needs. I added a bit more sugar and hot sauce.
Place the steak in the marinade and coat well. If you are planning on cooking right away, leave on counter for 30 minutes, if not put in fridge and take out at least 30 minutes before you are cooking. Remember you never put a cold steak in a hot pan.
Heat pan. Remove steak from marinade and lay the steak into the pan along with the rest of the rosemary sprig. Discard the rest of the marinade.
Cook on first side until the steak has a nice sear, then flip for other side. These ribeyes were not very thick so they took just about 3 minutes a side for medium rare. Remember you are going to let the steak rest before you slice it and it will cook a little more while resting.
When the steak is the temperature you like, remove from pan and place on a cutting board. Discard the rosemary.
Cover with foil and let rest 10 minutes.
Slice it against the grain.
I served it with some sauteed green beans and fresh corn and scallions.