1 boneless ribeye steak at room temp
Olive oil & butter
Fresh herbs & garlic
Heat up a cast iron skillet with olive oil, garlic & butter.
Coat steak with Char Crust Original Hickory seasoning and lightly coat with olive oil. Make sure pan is hot, add steak and sear on each side for 2 minutes per side. Continue to flip 2 minutes per side.
Add herbs. Cook until rare at 130 to 135 degrees and medium 140 degrees. It will depend on the thickness of steak.
Step Up Option: Pomegranate & Balsamic Glazed Carrots
1 pound of tricolor carrots cut in half or quartered.
1 tablespoon of olive oil
¼ teaspoon of salt & pepper
⅛ teaspoon of cayenne pepper
2 teaspoons of balsamic vinegar
¼ cup pomegranate arils (seeds)
Preheat oven to 475 degrees and put carrots on a baking sheet with salt & pepper, a drizzle of olive oil and roast for about 20 minutes.
In a sauté pan combine balsamic vinegar, pomegranate arils (seeds), cayenne pepper and a touch olive oil. Warm up for a minute and pour on roasted carrots.