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2 ribeye steaks

1 tbsp espresso rub steak seasoning

Salt and pepper

1 tbsp canola oil

2 tbsp butter


Remove the steaks from the refrigerator 30-45 minutes before you plan on cooking them. Season them liberally on both sides with steak seasoning, salt, and pepper. Heat the canola oil in a cast iron skillet over high heat and cook the steaks for about 3-4 minutes on the first side. Flip the steaks and cook for another 1-2 minutes, then turn the heat down to medium and add the butter to the pan. Tile the pan and use a large spoon to baste the steaks with the melted butter as they continue to cook. Cook to desired doneness, remove from heat, and rest before slicing.

Aired on 2/26/2017