1/2 tablespoon vegetable or any high heat cooking oil
1 1/2 teaspoon sea salt
1 tsp black pepper, freshly ground
2 tablespoon unsalted butter
2 cloves garlic, peeled and quartered
1 sprig fresh rosemary
(1) 20oz package Main St Bistro® Baked Scalloped Potatoes
Place your ribeye steaks on the counter for 30 minutes prior to cooking to allow to come to room temperature.
Season steaks with 1 1/2 tsp salt and 1 tsp black pepper.
Preheat oven and heat the Main St Bistro Scalloped Potatoes according to the package instructions.
Heat a cast iron pan on medium-high heat until hot.
Add 1/2 Tbsp oil, swirling to coat. Once the oil is very hot, add steaks to the skillet.
Sear the steaks on the first side for 4 minutes until a brown crust has formed, then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges for 1-minute per side.
Reduce heat to medium and immediately add butter, garlic cloves, and rosemary to the pan.
Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness.
Remove steaks from the pan and transfer to a cutting board. Loosely cover and let rest 10 minutes before serving with scalloped potatoes.
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