Pan Seared Steak

This dish features perfectly seared ribeye steak, generously seasoned with our bold Montreal Magique blend. Cooked to your desired doneness, the steak boasts a caramelized crust and juicy, tender interior. Simple yet incredibly flavorful, this pan-seared steak showcases the magic of Noshejan’s seasoning in every bite.

Servings

2

Prep Time

60 Min

Cook Time

7 Min

Ingredients

2 ribeye steak with bone, 1" thick

1/4 cup olive oil

2 tbsp Noshejan Montreal Magique

4 tbsp butter

4 garlic cloves, smashed

Instructions

Pat the steaks dry with a paper towel. In a mixing bowl, combine the steak, olive oil, and Noshejan Montreal Magique. Mix well, making sure to coat the steaks evenly and completely. Cover and refrigerate for at least one hour or overnight.

Remove the steaks from the fridge 30 minutes before cooking and set on the counter.

Heat a cast iron pan or heavy-bottomed pan over medium-high heat. Add 2 tbsp butter and melt completely.

Add the steaks and sear for 4 minutes without moving. Flip the steaks and cook for 3 more minutes.

Add the remaining butter and garlic. Reduce the heat to medium. Tilt the pan so the butter pools to one side. Spoon the butter over the steaks for 2 minutes more or until the steak almost reaches your preferred doneness. For medium rare, cook until the internal temperature reaches 135°.

Remove the steaks from the pan and set aside on a plate. Cover with foil and allow to rest for 10 minutes.

Slice into 1/2" thick slices. Serve with a little butter from the pan drizzled over the top.