These steaks are approximately 14 ounces and boneless. Ribeye steaks are definitely a crowd pleaser!

Regular - Maybe an end cut (not a center cut), or have less marbling.

Premium - Center Cut and generous marbling.

Grill or Pan Sear, you simply cannot go wrong with a ribeye.

Here is how the pan sear!

Cast iron is the way to go when you want to pan sear because it is perfect for browning meats and heats evenly and retains the heat well. If you have a really good quality stainless steel pan then you could use that as well. Just don’t use a nonstick pan.

Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through). Pat them dry with paper towels. Heat oil in a large cast-iron skillet over medium high heat.

Once the oil is hot, season steaks with Quincey Cattle Company Legacy Steak Seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).

Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors. If you want your pan seared steak done a certain way, I recommend using an internal thermometer that is instant read. The temperatures are as follows: Rare – 125 degrees F, Medium Rare – 135 degrees F, Medium – 145 degrees F, Medium Well – 150 degrees F and Well – 160 degrees F.

You will want them to rest covered with foil for about 8-10 minutes. This helps the juice redistribute among the meat.