Italian Bistecca (Thick-Cut Pan-Seared Ribeye Steak)
Italian Bistecca is a simple, delicious steak dinner made with thick-cut ribeye steaks, classic seasonings, and a flavorful garlic herb butter. Pan-seared in a hot skillet for a beautiful crust and juicy center, this Italian-inspired steak is perfect for a special dinner or an easy restaurant-style meal at home.
Ingredients
- 2 8 oz. prime rib steaks
- 2 tbsp each butter and olive oil
- Salt and pepper to taste
- ½ cup beef broth or red wine
- 2 tbsp each chopped garlic and yellow onion
- 2 tsp each chopped Italian parsley, thyme, and oregano
Instructions
- Turn oven to 425 degrees
- Salt and pepper steaks let sit at room temperature for 15 minutes
- Meanwhile in a large oven proof skillet bring the butter and olive oil to medium high
- Add the garlic and yellow onion saute until tender and just beginning to brown
- Push the onion and garlic to one side of pan
- Turn the heat to high add the steaks sear the steaks 2 to 3 minutes per side only flipping the steaks once
- Add The beef broth or red wine and herbs scraping up all the brown bits at the bottom of the pan
- Transfer the pan to the preheated oven cook for 7 to 9 minutes for medium rare adjusting oven times to your preference.
- Remove from oven and turn oven off
- Transfer steaks to cutting broad tent with alumni foil let rest 10 minutes
- Meanwhile add 1/3 stick of butter to the skillet return to stovetop and simmer for five minutes
- Pour Pan sauce over steaks
Notes
Bring the steaks closer to room temperature before cooking for more even results. Pat the steaks dry before seasoning to encourage a good sear. Preheat the cast-iron skillet until very hot before adding the steaks. Sear without moving the steaks to develop a golden-brown crust. Use an instant-read thermometer to check doneness. Let the steaks rest for 5–10 minutes before slicing against the grain.