Montreal-Spiced Ribeye
A buttery ribeye steak crusted with a bold homemade Montreal seasoning.
Ingredients
8 oz ribeye steak
1 Tbsp butter (for searing)
1 Tbsp butter (for finishing)
For the Montreal Seasoning
1 tsp coarse sea salt
1 tsp cracked black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
¼ tsp crushed red pepper flakes
¼ tsp coriander seeds, lightly crushed
¼ tsp dill seeds or dried dill
¼ tsp mustard powder
Macronutrients
Protein: 52g
Fat: 58g
Carbs: 2g
Preparation
Prepare steak and seasoning: Pat the ribeye steak (8 oz) dry with a paper towel. In a small bowl, mix together the coarse sea salt (1 tsp), cracked black pepper (1 tsp), garlic powder (½ tsp), onion powder (½ tsp), smoked paprika (½ tsp), crushed red pepper flakes (¼ tsp), coriander seeds (¼ tsp), dill seeds or dried dill (¼ tsp), and mustard powder (¼ tsp) to create the seasoning blend. Rub the seasoning generously on all sides of the steak, pressing it firmly into the meat.
Cook Steak: Heat a skillet or cast iron pan over medium-high heat and melt the butter (1 Tbsp) for searing. When the pan is hot, sear the seasoned ribeye for 3–4 minutes per side, adjusting for thickness, until a rich crust forms and the steak reaches your preferred doneness. Remove the steak from the skillet and let it rest for a few minutes.
Serve: Top the rested steak with the finishing butter (1 Tbsp) and allow it to melt slowly over the surface. Serve hot, optionally garnished with extra cracked pepper or a few fresh thyme leaves for added aroma.
time: 23:19