This pan-seared ribeye steak combines a deeply savory crust with a juicy, tender center and a rich garlic herb butter finish. The steak starts in a screaming hot cast iron skillet before finishing in the oven, creating a beautifully browned exterior while keeping the inside perfectly pink. A quick butter baste with garlic, thyme, and parsley adds flavor, shine, and a restaurant-quality finish. This method works best with thick-cut ribeye steaks and delivers a reliable medium-rare result when paired with an instant-read thermometer.

What you will receive:

• Exclusive kitchen-tested, plagiarism-free recipe with full and comprehensive instructions, notes and troubleshooting tips to ensure your reader gets perfect results every time. 
• This recipe is guaranteed to work on the proviso your reader carefully follows the recipe and instructions as written. 
• Portrait orientation ingredients shot x1
• Portrait orientation process shots x6
• Mostly portrait with some landscape final hero shots x20
• As per industry-wide recommendations based on website container width, images have been exported from Lightroom at 1200px wide.
• A Google drive link to the full-size, highest-resolution images can be emailed to you on request. 
• Please email me at hello@amytreasure.com with any questions.
• Copyright immediately transfers to you, the purchaser upon receipt of payment. A link will be automatically sent to you so that you can immediately download your assets. I retain the right to use 1 or 2 images for my portfolio/social media/once-per-year food photography awards.