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Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily

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Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
#SundaySupper has rolled back around and this time we’re all chatting about and sharing our favorite Meals with Meaning!
Most people think that a Meal with Meaning or a recipe with meaning has to be one that’s been passed down from generation to generation. While those recipes are amazing they aren’t the only ones that can hold a special place in our hearts!
For today’s #SundaySupper theme of Meals with  Meanings I’m sharing a new Pan Seared Ribeye with Homemade Compound Butter recipe and I’m also sharing my love of paring this Ribeye with Gallo Family Vineyards’ Merlot and Gallo Family Vineyards’ Chardonnay wine!
But this is so much more than just a “how to cook a ribeye” post.  This meal has a special place in my heart because while it is simple to prepare, it was something that Big Bear and I cooked together. While we cooked in the kitchen, he taught me, I learned, we laughed and we joked around together. We made memories, just like we try to do every day.
Isn’t that really what life is about? The little moments, like cooking a meal together, dancing in the kitchen or learning from each other?
When I was younger, I didn’t think much of steak. Oh, I mean I loved it but it was just something my dad cooked on the grill during the summer when we had cookouts, it wasn’t something I would order off the menu when we went out to eat. It was just steak, why would I give up pasta or chicken for steak?
Marrying Big Bear changed my view on it though. I was getting ready to be introduced to a whole new world.

I married a steak and potato guy, nothing would make him happier than to have steak and potatoes (and maybe pizza) every day for the rest of his life. When we got married I was more of a “eat steak once in a while, maybe I’ll have it at a cookout” kind of girl. 
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
I always tell people that I taught myself to cook almost everything but when it comes to beef I always hand the kitchen over to Big Bear; He’s the steak master of the house! That is his domain and I am normally happy to let him take over.
However, a few years ago we had dinner at a local downtown restaurant and I (of course) didn’t order the steak, haha but hubby did! I had one bite of his dinner and it was like fireworks went off around me. What was this? Oh it was the most amazing steak that I had ever had. It was tender and just melted in your mouth like butter. Wait, was that butter? Was this steak cooked in butter?
I needed to know how to cook steak, this was it, and I needed to be able to recreate this at home.

Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
Big Bear was now the teacher in the kitchen and I was eager to learn the errors of my steak cooking ways!  Over the summer, he taught me the secrets to cooking a great steak on the grill and then once the weather turned cooler he brought the lessons into the kitchen. You can say whatever you will about steaks cooked on the grills but steaks, butter and cast iron pans were made for each other and I’m not sure I’ll ever love a steak that isn’t cooked in a cast iron pan!
My kitchen is a place for making memories; I can connect almost everything I’ve made in that kitchen with a person I love or an awesome event! I love to create in my kitchen but I have to admit that I love to learn too! I may love to get my hands dirty and be elbow deep in cookbooks and flour but there is just something about watching and listening to someone teach you about a recipe that they love that just makes my heart explode!
Watching Big Bear embrace cooking and learning from him instead of the other way around was wonderful and so inspiring.
For Valentine’s Day this year, we decided to make these Pan Seared Ribeyes even more amazing with a Homemade Compound Butter! 
Big Bear took over the steaks and I put together the homemade compound butter that would be used to cook and top those beautiful Ribeyes!
Oh and since this was a holiday meal (Everyday’s a holiday right? 😉 ) we decided to opened up a bottle of wine to serve with dinner! The Gallo Family Vineyards’ Merlot fit the bill!
When I waited tables and bartended we were always told that red wines, like Gallo Family Vineyards’ Merlot, went well with beef and grilled meats while white wines like the Gallo Family Vineyards’ Chardonnay paired best with chicken and seafood!
I can’t shake their speeches when I’m thinking about wine parings! They engraved it into my brain!
I absolutely love white wine and can’t wait to have a glass of the Chardonnay but sometimes a great steak just calls for a nice glass of Merlot. 
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily

Start by letting the steaks come to room temperature if you’ve had them in the fridge.  
Preheat the oven to 425°F.  
Once the oven is preheated, place an oven safe skillet into the oven to heat for 10 minutes. *this will be the pan you cook the steak in, we used a large cast iron pan for ours* 

**IF you want to finish cooking the steak in the oven, leave the oven on, if you like your steak rare or medium rare there is no need to use the oven after pre-heating the pan** 
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily

Lightly season each side of each Ribeye with some of the Greek Seasoning.  

If you don’t have Greek Seasoning or don’t want to use Greek Seasoning just use a bit of salt and pepper.  
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
Carefully, remove the pre-heated pan from the oven and place onto the stove top. Turn the burner to medium-high heat. 
Add 2 tablespoons of olive oil and carefully swirl the pan to coat the bottom. 
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
Lay one steak into the hot pan. Let the steak cook (without touching it) for 2-3 minutes depending on thickness.  

Flip the steak. 
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
Add 2 tablespoons of the Roasted Garlic and Rosemary Compound Butter to the pan. (We placed one on top of the steak and one beside it in the pan.)
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
Let the butter melt and while the steak is cooking, spoon some of the butter over the steak. 
Let this side also cook for 2-3 minutes. 
Depending on how you like your steak cooked, serve it as is or move the pan to the oven to finish cooking the steak for a few minutes. 
Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily
Repeat the process for the second steak.

Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily

Let the steak rest for about 5 minutes before serving.

Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily

Top with a slab of Homemade Compound Butter while the steak is still hot.

Pan Seared Ribeye with Homemade Compound Butter #SundaySupper #GalloFamily

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Pan Seared Ribeye with Homemade Compound Butter
By: Angie Barrett – BigBearsWife.com
Serves 2
                
                                                                                                            (Click to Print)

Ingredients 
2 thick cut Rib eye Steaks
2 tablespoon Greek Seasoning
4 tablespoons olive oil
4 tablespoons Roasted Garlic and Rosemary Compound Butter

*I served these with Hassleback Potatoes and Green Beans

Directions 

Let steaks come to room temperature.

Preheat the oven to 425°F.

Once preheated, place a oven safe skillet into the oven to heat for 10 minutes. *this will be the pan you cook the steak in, we used a large cast iron pan for ours*

**IF you want to finish cooking the steak in the oven, leave the oven on, if you’ like your steak rare or medium rare there is no need to use the oven after pre-heating the pan**

Lightly season each side of each rib eye with some of the Greek Seasoning. If you don’t have Greek Seasoning or don’t want to use Greek Seasoning just use a bit of salt and pepper.

Carefully, remove the pre-heated pan from the oven and place onto the stove top. Turn the burner to medium-high heat.

Add 2 tablespoons of olive oil and carefully swirl the pan to coat the bottom.

Lay one steak into the hot pan. Let the steak cook (without touching it) for 2-3 minutes depending on thickness.

Flip the steak and add 2 tablespoons of the Roasted Garlic and Rosemary Compound Butter to the pan. (We placed one on top of the steak and one beside it in the pan.)

Let the butter melt and while the steak is cooking, spoon some of the butter over the steak.

Let this side also cook for 2-3 minutes.

Depending on how you like your steak cooked, serve it as is or move the pan to the oven to finish cooking the steak for a few minutes.

Repeat the process for the second steak.

Let the steak rest for about 5 minutes before serving. Top with a slab of Homemade Compound Butter while the steak is still hot. 

Visit Gallo Family Vineyards’s Meals with Meaning and be sure to follow Gallo Family Vineyards on  Facebook, Twitter, Instagram and YouTube!

I paired this Pan Seared Ribeye with Homemade Compound Butter with Gallo Family Vineyards Merlot.

However the Gallo Family Vineyards’ Chardonnay is equally delicious! 

Find Gallo Family Vinyard Wines here and visit them online too!

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

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