Pan Seared Ribeye

Pan-seared ribeye is a classic and delicious steak dish that is simple to prepare but requires some attention to detail to get it just right. Here is a basic recipe to get you started:

Ingredients:

2 ribeye steak (1 1/2 to 2 inches thick)
1 tablespoon unsalted butter
Ground up Green Chile Bacon Rub
Garlic clove
Instructions:

Take the steak out of the refrigerator and let it sit at room temperature for 30 minutes to 1 hour before cooking. This will help it cook more evenly.
Preheat your oven to 400°F.
Season the steak generously with Green Chile Bacon Rub(and any other seasonings you like) on both sides.
Heat a large, heavy-bottomed skillet over high heat. Add the olive oil and let it get hot but not smoking.
Gently place the steak in the skillet and sear for 2-3 minutes on each side until a crust forms. If the steak is sticking to the skillet, it's not ready to be flipped yet.
Add the butter to the skillet and let it melt. Spoon the melted butter over the steak as it cooks.
If you like your steak rare, transfer it to a baking sheet and finish cooking in the oven for 5-7 minutes. For medium-rare, cook for 8-10 minutes, and for medium, cook for 10-12 minutes. Use a meat thermometer to check the internal temperature; it should read 120°F for rare, 130°F for medium-rare, and 140°F for medium.
Remove the steak from the oven and let it rest for 5 minutes before slicing and serving.
Enjoy your delicious pan-seared ribeye steak