Ingredients
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1 (1 pound) rib eye steak
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salt and freshly ground pepper to taste
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2 Tablespoons garlic and herb salted butter (such as Kerrygold®), plus more for serving (optional)
Directions
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Remove steak from package, pat dry, and place on a plate. Refrigerate, uncovered, for 2 hours before cooking.
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Heat a heavy skillet over medium-high heat until hot. Sprinkle steak thoroughly with salt and pepper. Trim off any extra fat from steak. Place steak in skillet with fattest side down; cook until fat is browned, about 2 minutes. Continue cooking until steak is browned, about 2 minutes.
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Add butter to skillet and cook until butter is browned. Turn steak over and cook, basting with browned butter, for 2 minutes more. Remove from skillet to a plate. Tent with foil, and rest steak for 7 minutes to absorb juice. Serve steak with a pat of butter.
Nutrition Facts (per serving)
| 717 | Calories |
| 55g | Fat |
| 0g | Carbs |
| 56g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 717 | |
| % Daily Value * | |
| Total Fat 55g | 70% |
| Saturated Fat 26g | 132% |
| Cholesterol 207mg | 69% |
| Sodium 370mg | 16% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 56g | 113% |
| Vitamin C 0mg | 0% |
| Calcium 31mg | 2% |
| Iron 5mg | 30% |
| Potassium 638mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
