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Smokey Seared Ribeye

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Smoked Paprika RibeyeOh Alyse, we admire you so much for being our recipe queen 💅 ---especially when you teach us how to master flavour using basic techniques, such as this recipe for perfectly seasoned, tender & juicy, smokey seared ribeye. Saltbrick Prime provided us with this top-notch cut of beef, which was expertly transformed into a delicious steak dinner using simple ingredients and minimal prep work. Smoked Paprika was our star of the show, lending robust flavours while also mimicking the smokiness of grill-cooking (without the grill!) You too can recreate this steak recipe by watching this video as Alyse demonstrates how to get a perfect sear using a cast iron pan. Head over to Saltbrick Prime to order premium steaks delivered right to your front door! 

Smokey Seared Ribeye

Time: 30 minutes
Yield: 2 servings

2 bone-in ribeyes, about 1 inch thick
2 Tbs Spicewalla Smoked Paprika
2 Tbs kosher salt
1 Tbs canola oil
2 Tbs unsalted butter
3-4 sprigs fresh thyme
Spicewalla Cyprus Flake Salt


1. Remove ribeyes from the fridge about 30 minutes before preparing to bring to room temperature.
2. Combine the smoked paprika and kosher salt together in a small bowl, mix together.
3. Sprinkle each side of the ribeyes evenly with the smoked paprika and salt mixture.
4. Heat a cast iron pan over medium-high heat for a few minutes to allow the pan to get hot, add the canola oil.
5. Carefully place the ribeyes in the pan and sear for 2 minutes, flip over and sear the other side for 2 minutes. Continue flipping every 2 minutes until the ribeye is cooked to medium-rare, about 130*F internal temperature.
6. Add the butter and fresh thyme to the pan. Once the butter is melted, use a spoon to baste each side of the ribeyes with the butter. Turn off the heat and let the steaks rest in the pan for 10-15 minutes.
7. Slice the steak against the grain into 1/2 inch slices and finish with Cyprus Flake Salt. Enjoy!

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