RIBEYE STEAK ON STOVE RECIPES

Steps:

• Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the rib eye out of the refrigerator, bring it to room temperature.
• Once the oven reaches 500°F, remove the skillet out of the oven and place it on the stove over high heat for 5 minutes. Lightly coat steak with oil and season both sides with a large pinch of salt and black pepper.
• Instantly lay the ribeye in the center of the hot skillet. Sear 30 seconds don’t move ribeye. Turn over the steak with tongs and sear an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes. Turn the ribeye over, cook for an additional 2 more minutes. (If you prefer medium cooked steak, you add a minute to each turn.)
• Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.

Steps:

• Pat the ribeye steaks dry and sprinkle generously with steak seasoning on both sides.
• Turn Instant Pot to SAUTE HIGH setting and add oil.
• Sear the steaks -  2 minutes each side
• On the second side after one minute - add butter and rosemary
• Using tongs, remove the steak and set aside to rest.
• Add the garlic, shallots, bacon and butter
• Cook until the onion goes clear
• Add the red wine and deglaze the brown on the bottom of the pan
• Let the red wine reduce by about 50% - takes about 2 minutes
• Add pepper
• Add the beef stock
• Add the Steak
• Cook on high pressure for 20 minutes and 5-minute natural release
• Take out the steak and let the sauce mix reduce for about 2-3 minutes
• Add the cream and stir well
• Add some sugar and taste the sauce - then season with salt and pepper according to taste
• Let the sauce continue to reduce until it thickens just a little and then remove from the heat - keep string well during this process