Venue Steak Recipe
Savor our Venue Steak, a perfectly grilled cut of beef, seasoned to perfection and served with a side of rich, savory sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Venue Steak Ingredients
Method
Cooking Directions
- 1
Prepare the Steak
Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.
- 2
Season the Steak
Rub both sides of the steaks with olive oil, and then season generously with salt and black pepper.
- 3
Heat the Pan
In a large skillet or grill pan, heat over medium-high heat until hot. You can add a little olive oil to the pan if desired.
- 4
Sear the Steak
Place the steaks in the hot pan and sear for about 4-5 minutes on one side without moving them, until a nice crust forms.
- 5
Flip and Add Aromatics
Flip the steaks and add crushed garlic cloves, fresh rosemary, and butter to the pan. Cook for another 4-5 minutes for medium-rare.
- 6
Baste the Steak
Using a spoon, baste the steaks with the melted butter and aromatics for added flavor.
- 7
Check Doneness
Use a meat thermometer to check for doneness; 130°F (54°C) is ideal for medium-rare.
- 8
Rest the Steak
Remove the steaks from the pan and let them rest for about 5-10 minutes before slicing.
- 9
Serve
Serve the steak with a squeeze of fresh lemon juice over the top for added brightness.
