The Perfect Pan-Seared Ribeye
A steakhouse-quality ribeye doesn't require a grill or a culinary degree — just the right seasoning and a hot cast iron pan. Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer does the heavy lifting: natural enzymes break down the muscle fibers while the bold spice blend builds a deep, savory crust.
Ingredients
- 1 ribeye steak (1–1.5 inches thick)
- 1–2 tsp Kalmes Famous 2-in-1 Steak Seasoning & Tenderizer
- 1 tbsp high-smoke-point oil (avocado or canola)
- 2 tbsp butter
- 2 garlic cloves, smashed
- Fresh thyme or rosemary (optional)
Instructions
- Season generously. Pat the steak dry, then coat both sides with Kalmes 2-in-1 Seasoning. Let it rest at room temperature for 30–45 minutes — the tenderizer goes to work immediately.
- Get the pan screaming hot. Heat a cast iron skillet over high heat for 2–3 minutes until it just starts to smoke. Add oil.
- Sear. Place the steak in the pan and don't move it. Sear 2–3 minutes per side for medium-rare, pressing lightly for full contact.
- Baste. Reduce heat to medium, add butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the steak for 60 seconds.
- Rest. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
Pro Tips
- Don't skip the rest — it's where the juices redistribute.
- For thicker cuts, finish in a 400°F oven for 4–5 minutes after searing.
- The 2-in-1 formula means you don't need a separate tenderizer — one shake does both jobs.
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