Pan-fried Ribeye Steaks

The possibilities are endless when in comes to steaks. You can either season it with your favorite spices or marinade or just simply sprinkle it with salt and pepper, then fry away to whatever suites your palate.

I like to use Emeril Lagasse's Rustic Rub Spice Blend for a more robust flavor or sometimes I marinate my steaks overnight in Worcestershire Sauce with crushed cloves of garlic and a dash of salt and pepper and that's about it.

Ingredients:
Ribeye Steaks (bone in or none)
A couple Tbsps of Extra Virgin Olive Oil
Tbsp of Butter

Emeril Lagasse's Rustic Rub:
This is a recipe from Emeril. A Louisiana staple seasoning. This spice blend is excellent for roasts, ribs, steaks or chicken!

Ingredients:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Directions:
Combine all ingredients. Store in an airtight container in your spice cabinet for about three months.

Directions:
Heat EVOO in a frying pan/skillet. Then add butter. Let the butter melt until it is golden brown. Drop steaks on the pan. For medium rare steaks (depending on the thickness), fry them for about two minutes on each side. I like mine medium, so I fry it for about 3-3.5 minutes on each side. Take it out from the pan and let it rest for a couple of minutes before serving.