Rebeye Made in the Skillet with Garlic and Rosemary

Recipe Instructions

• We wash the meat with fresh, running water and dry it well with a paper towel.
• If you want, you can trim off the fat a little if your cut has a lot of fat.
• We wet the meat a little with olive oil so that the salt and pepper penetrate well.
• Season the meat with salt and pepper to taste, about two pinches per side. Also, make sure to season it around the edges.
• We add pepper to taste, on both sides and along the edges.
• You can put the garlic inside the meat. To do this, we make some small cuts in the meat with a knife. We put half a clove of garlic inside the meat in each cut.
• We start with the sealing. Heat skillet to high heat or griddle to 400°F.
• Sear the meat for 1 minute on each side. You can put butter on top of the meat while it is searing. Don’t forget to seal the meat at the corners.
• Remove the meat and lower the temperature to medium heat or 300-350°F.
• Put the meat back in the pan.
• Add butter and rosemary over the meat. If you didn’t put the garlic inside the meat, add it now on top of the meat.
• If you use a griddle, use a brush to thoroughly wet the meat with its juices.
• If you use a deep skillet, use a spoon to baste the meat with its juices.
• Cook the meat for about 3 minutes per side.
• When you turn the meat, the rosemary and garlic remain on the pan. Moisten the meat with its juices while cooking.
• After a minute, return the rosemary and garlic to the meat to release their flavor over the meat.
• Once the meat is well cooked, stir it.
• Leave the garlic and rosemary in the pan for a few more minutes so that they toast well.
• Serve whole or cut into strips. Garnish it with a little rosemary and garlic.
• You can accompany it with rice and beans, some tostones, some potatoes, or an arepa.
• Enjoy!