Pan Seared Crusted Herb Rib-Eye

I had the best intentions of having leftover chicken tonight. But I went to a local store to buy my Thanksgiving turkey, and the “Manager’s Special” on a rib-eye caught my eye. Trust me, this wasn’t Food Lion, I have been tricked by their ‘Manager’s Specials” before.

Then, within seconds, I saw the whole, unique preparation before my eyes. I had to buy it, even though I’ve already had my monthly (once a month) steak quota. It kinda was already late in the month…right?

So I give you a Pan Seared Crusted Herb Rib-Eye, served with a seasoned, pan-sauce filled potato boat and a butter lettuce salad.

Trust me, it’s worth the crazy.

I seasoned the steak with salt, pepper and cayenne and set it aside to come to room temperature and for the salt to bring out the moisture. Give it at least 30 minutes. This is important to get the crust we want later on.

First I took a baked potato from an earlier meal (which I still need to write-up) and cut it in half. I scooped out the middle a bit, I coated it with crushed black pepper and Everything Bagel seasoning and sprayed it with olive oil. I air-fried this for 10 minutes.

In a skillet I heated 1 tbsp of grass-fed butter with 2 tbsp of avocado oil. To this I added several garlic cloves, a few springs of thyme and one big sprig of rosemary. The second two came from my indoor herb garden.

Meanwhile, I put some flour on a plate and spread it out. On this I put on some dried basil and dried parsley. I didn’t mix it. I wanted these herbs to be pressed onto the steak.

With the skillet to temp, slightly smokey. I pressed the steak onto the flour/herb mix, rotated, and did it again.

This went into the pan, with the garlic, rosemary and thyme moved to the side. Cook this for a few minutes on a medium high heat until it has a solid sear. Flip, then spoon the liquid from the pan on top. Cook this like the other side, a good, hot sear. Then set this aside to rest (cover).