This recipe appeared in Prime Cuts: My Beef with Steaks in our Early Summer 2025 issue.

Ribeye

Chef Jon Davies

Gather these ingredients  

• 2 8- oz. ribeye steaks
• 1 Tbsp. Lawry’s seasoning salt
• 3 Tbsp. lemon and pepper seasoning
• 1 tsp. kosher salt
• Freshly ground black pepper to taste
• 1 Tbsp. olive oil
• 4 oz. butter
• 2 sprigs each thyme and rosemary

Instructions 

• Heat cast iron skillet to high.
• Rub steak with olive oil and seasonings. Sear 5 minutes on high.
• Turn the steak and add herbs and butter to the pan; it will smoke but that’s okay. Cook for three minutes, basting steaks with fat and herbs.
• Let rest and serve.

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