Father's Day Pan Seared Rib Eye Steak
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 2 boneless, rib eye steaks (2 lbs) cut 1 ¼” thick
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh sage
  • Canola oil to coat
  • Kosher salt and ground black pepper
  • Compound butter, to top, optional
  1. Steak and Pan Prep: Remove steaks from the fridge for 30-45 minutes, allowing the meat to come to room temperature. Place the cast iron pan on the grill and preheat the Bull gas grill on high heat with lid closed for 10-15 minutes. Once it reaches 450 plus degrees, open the lid, turn off one side of the grill and keep the other side on high heat. Using the Bull Pit Mitt, slide the pan directly over the flames.
  2. To Sear: Using theBull basting brush, lightly coat the steaks with oil and generously season with salt and pepper. Place the rosemary and sage in the center of the steaks. Immediately place the steaks and herbs face side down in the center of the hot cast iron pans. Sear steaks 4-5 minutes, without moving! Use the Bull tongs to carefully flip the steaks and charred herbs over and finish cooking, another 4-5 minutes for medium-rare.
  3. To Serve: Remove the steaks from the pan, place onto the Bull bamboo cutting board, and lightly cover with foil to rest for two minutes. To serve, place the steaks whole onto the Bull stainless steel serving platter, or remove the herbs and place on the side and slice/fan the steak on the platter. Top off with run off jus from steaks resting and compound butter!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/fathers-day-pan-seared-rib-eye-steak/