Steakhouse & Grill · Members recipe
Pan-Seared Ribeye Steak
A thick, juicy ribeye with a deep brown crust and a buttery, garlic-scented finish. This is the classic steakhouse experience made simple in one skillet.
Method
01
Step 1
Take the steaks out of the fridge 40 minutes before cooking and set them on a plate on the counter. Room-temperature steak cooks more evenly than cold steak.
The rest of this recipe is for members.
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