Mimi& Pop's Recipes

• 2 ribeye steaks (1–1.25 inches thick)
• 2 tbsp America’s Finest Steak Seasoning ($11.99/16oz bottle)
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic (smashed)
• 2 sprigs fresh rosemary or thyme (optional)

Remove ribeyes from the fridge and let them come to room temperature for 30–45 minutes. This ensures even cooking.

Pat the steaks dry with paper towels. Rub olive oil on both sides, then generously apply America’s Finest Seasoning, pressing it into the meat.

For a cast iron skillet or grill, heat it on high for 5 minutes until it’s very hot.

• Skillet Method: Place steaks in the hot pan. Sear for 2–3 minutes per side until a deep crust forms. Reduce heat to medium and add butter, garlic, and rosemary/thyme. Spoon the melted butter over the steaks for 1–2 minutes.
• Grill Method: Sear over high heat for 3–4 minutes per side. Move to indirect heat and cook until the desired doneness.

Use a meat thermometer for precision:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F
• Medium Well: 150–155°F

Remove steaks from heat and let them rest for 5–10 minutes to redistribute juices.

Slice against the grain and serve with your favorite sides!