Hi, everyone. Welcome to Katherine's Plate. I'm Katherine. Today I am making steak in
a pan. I know that sounds funny, right? It is so hot out there and nobody wants to mess
with the grill today. I am taking a boneless ribeye and I am going to baste it in a frying
pan with some garlic cloves, rosemary, and butter. Y'all, this is going to turn out really
good. I've got my baked potatoes in the oven. I've got my corn in the pot cooking. Jalapenos
stuffed with some cream cheese and wrapping bacon. If we're going to do steak, we're going
to do it all. Y'all, come along with me and I'm going to show you how we do our steak
in a pan. I'm heating up some olive oil in the bottom of my deep frying pan here. I've
got my ribeye steak. This is a boneless ribeye steak here. I'm using a Montreal steak seasoning
for mine. You can use whatever you want on yours. I have taken this out of the refrigerator
about 30 minutes ago to get it to room temperature. I'm going to go ahead and just sprinkle both
sides of the steak with this. I'm going to mash it in, flip it over, and do the same
thing. Give it some good flavor. Mash it all in. Don't have to worry about wondering
oh my gosh, is that going to beat anybody? I have some tenderloins here too that I've
got that I picked up at the store also. I've got a little bit of fat on there. I'm just
going to see where my . . . oh yeah, see that? I need this hot, hot. Once I put my steak
in it, I'm not touching it because I want to get a nice big sear on the bottom of that
steak. What I'm going to do is I'm going to go ahead and lay it in. Four minutes on
one side. While that is doing its thing, I'm going to put one pat of butter on that side
and one pat of butter on this side. We're going to be back in four minutes and check
on that side of the steak. While my steak is cooking on one side, I am peeling my garlic
and just getting my cloves ready so I can put them in once I flip the meat over. I'm
using about six cloves for this dish. It's been four minutes and I haven't touched this
steak at all. I'm going to go ahead and flip it over to the other side. See what it looks
like. Oh, look at that, y'all. I'm going to start adding my garlic on this side, on that
side. Some more butter. I've got a paste now. We're looking at another four to five minutes
on that side. I'm going to put some rosemary in there. This is where our flavor is coming
in now
Hot. Put some rosemary on there, some garlic on there. A good, dark spoon. Oh, look at that
I'm going to let that cook a minute. All right, one more baste. Oh, look at that. All that
garlic. Garlic, rosemary, and butter. That's it. All right. I'm going to turn this off
now. All right. I've got my cutting board here and I'm going to put my meat on it and
I'm going to let it rest for about ten minutes. Look at that. All right. Take all this deliciousness
from the garlic and I'm going to throw it right on top of it. I like to soak in there
All right. I'll see you in about ten minutes so we can cut this up
All right, everyone. I'm back. It's been ten minutes. I have a visitor. Gee wonder, right
All right, y'all. My corn is done and I've boiled inside. My potatoes were cooked in the oven
wrapped in tin foil. They're done. We've got jalapeno poppers stuffed with cream cheese
wrapped in bacon. We are doing this, right? Steak cooked in a frying pan with butter, garlic
and rosemary. We're going to check this out. That's a piece for the doggie. Lots of fat in that one
Nice and medium rare. All right, Rianna. That's all you get. The rest is mine
I just got a dirty look. All right. So what do you think
Well, it's cooked to a good medium rare. Just the way you like it, huh? Just the way he likes it
It's definitely juicy. You want it russet. Oh, yeah. That's awesome. That is good
All right. I think we have a winner, y'all. This was a ribeye, no bone, in a frying pan
I cooked it on four minutes on one side, turned it over, basted it with butter, rosemary, and garlic cloves
cooked it on five minutes, took it out, and rested it for ten minutes
So, y'all, there you go. You don't have to worry about going outside in this heat and grilling
All right, y'all. Thanks so much for watching my show today. Give me a thumbs up, okay
And comment down below what you think of my ribeye steak in a frying pan
And subscribe if you haven't. My shows come out on Mondays and Thursdays with surprises all in between
So, y'all, I will see you on the next show. All right