|Recipe from: bakersroyale|
Image Credit: Naomi Robinson
“It’s an ideal meal for those weeknights when you need to pull together a dinner that clocks at 30 minutes or less.” Naomi Robinson
2 Bone-in Rib Eye Steak
4 tablespoon kosher salt
2 tablespoon black pepper
3 tablespoons unsalted butter
1 tablespoons canola oil
4 tablespoon finely sliced shallots,
Preparation: Let steak sit at room temperature for 30 minutes to ensure even cooking.
Season steak with salt and pepper (steak will nearly be white from salt).
Heat a large heavy-bottom skillet over medium-high heat until butter sizzles.
Add shallots and cook until translucent.
Remove from pan and set aside.
Add in steaks.
Cook until steaks turn deep brown 5-7 minutes for medium rare.
Rotate steaks and cook until other side turns deep brown, about another 5-7minutes.
Remove from heat and layer with cooked shallots and buttery pan juices.
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