I’m happy to return to posting recipes this week! Giveaways are fun and all, but it’s recipes that I love to post the most. And that’s what you’re really here for, right? Let’s get on with it! Today I’m sharing a recipe from The Recipe Girl Cookbook (available on Amazon, Barnes & Noble and Indie Bound). It’s one that we like to have for dinner now and then. Just a simple steak recipe… add a potato and a vegetable/salad, and you’re all set with an easy, family-friendly dinner: Pan Fried Lemon- Garlic Rib Eye Steaks
You can always make these on the grill, but the grill isn’t accessible for everyone all-year-long, and PLUS… these are fried in a little oil+butter, which is ALWAYS a good thing. FRYING STEAKS IN BUTTER. Yes, that’s a good thing.
These babies are simply marinated. Simple: Garlic Rub + Olive Oil + Pepper + Chopped, Fresh Oregano. That’s totally it. Wrap them up in plastic wrap and let them sit for an hour at room temperature (because steaks cook more evenly at room temperature). Just before cooking, you’ll sprinkle some chunky kosher salt on them.
The steaks are fried in half butter and half olive oil…
…and when you flip them, you’ll add a half lemon to the pan so it can get all nice and soft and slightly caramelized.
When the steaks come off the pan, let ’em “rest” for a while before serving, and squeeze that pan-fried lemon juice on top.
Ready to serve to your hungry family… or partner… or romantic date or whoever. This recipe is designed for two- but go ahead and mess with it and double or triple it, as needed! If you check out the recipe below, you will notice that I include all kinds of tips in the recipe- for changing things up or just things to keep in mind to make the recipe the best that it can be. I include these kinds of tips for every single one of the 195 recipes in my cookbook!
So there you have it… another recipe from my BRAND-NEW COOKBOOK! > The Recipe Girl Cookbook. If you have it, I hope you are loving it, and if you don’t have it yet, you can order it on Amazon or Barnes and Noble or Indie Bound or visit your local bookstore to see if they are carrying it (and if they’re not, please ask them to get it in stock!)
Yield: 2 steaks
Prep Time: 25 min + marinating time
Cook Time: 5 min
Pan Fried Lemon- Garlic Rib Eye Steaks
For best results, search high and low for some good quality rib-eye steaks (good quality meat can make a big difference in the resulting flavor).
Two 8-ounce rib eye steaks, trimmed of excess fat
2 large garlic cloves, peeled and cut in half
freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1 tablespoon finely chopped fresh oregano, divided
1 tablespoon salted butter
2 teaspoons kosher salt
1/2 medium lemon
1. Rub both sides of the steaks with the split garlic halves. Coat both sides of the steaks with a generous sprinkle of pepper. Coat each steak with 1/2 tablespoon oil and press on 1/2 tablespoon of the oregano. Wrap the steaks in plastic wrap and let them sit at room temperature for 1 hour (see tips).
2. Preheat a large skillet to medium-heat. Add the butter and the remaining 1 tablespoon olive oil. Remove the steaks from the plastic wrap and sprinkle each with 1 teaspoon salt. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and add the lemon to the pan, cut-side-down. Turn heat to medium-low and cook for 2 1/2 minutes more, or until the steaks become browned on the bottom. Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well-done. Remove the steaks to the cutting board and let them rest 5 to 10 minutes before serving. Squeeze the pan-fried lemon over the two steaks. Serve immediately.
*To make this recipe dairy-free, leave out the butter and use all olive oil instead.
*Cooking a steak at room temperature will allow for it to cook more evenly and quickly.
*You'll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown more nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.
MAKE-AHEAD TIP: Wrap the steaks in plastic wrap and let them marinate in the refrigerator for several hours or up to 1 day. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before serving.
USING THE GRILL INSTEAD: Preheat your grill to medium and grill the steaks 3 to 4 minutes per side for medium-rare. Grill the lemon cut-side-down.
THERE’S MORE! 6 of my blogging friends are celebrating The Recipe Girl Cookbook this week too! They’re each sharing a recipe from the book + a giveaway for a KitchenAid Blender and a Recipe Girl Cookbook. Be sure to check them out! THANKS A BUNCH TO KITCHENAID FOR PARTNERING WITH RECIPEGIRL THIS WEEK and LAST FOR THE CELEBRATION!
- Monday (Breakfast): Reluctant Entertainer: Upside-Down Brown Butter Banana Coffee Cake
- Tuesday (Lunch): Weelicious: Lemon-Scented Lobster Rolls
- Wednesday (Happy Hour): Dine and Dish: Orange-Basil Mojito
- Thursday (Dinner): A Spicy Perspective: Sweet Chili Pulled Pork
- Thursday (Dinner): The Little Kitchen: Gorgonzola Smashed Potatoes
- Friday (Dessert): Tidy Mom: Apple-Cranberry Hand Pies
And here are the recipes that were featured last week!
- Monday (Breakfast): Two Peas and Their Pod – Peanut Butter and Jelly Muffins
- Tuesday (Lunch): Picky Palate– Avocado-Topped Hot Dogs with Creamy Chipotle Sauce
- Wednesday (Happy Hour): Eat, Live, Run– Sweet Smokin’ Hot Mango Chipotle Guacamole
- Thursday (Dinner): Kevin and Amanda– Cheese Ravioli with Brown Butter & Fresh Tomato Sauce
- Thursday (Dinner): FoodieCrush– Garlicky Swiss Chard and Chickpeas
- Friday (Dessert): RecipeBoy– Snickerdoodle Blondies
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