Santa Maria Powerhouse Ribeyes

Ingredients

• 6 (12-14 oz) boneless ribeye steaks, room temperature
• 3 tbsp olive oil
• 5 tbsp Salted Perfection Santa Maria Select Blend
• 4 tbsp unsalted butter
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 tbsp fresh parsley, chopped

Instructions

1. Get those steaks out of the fridge! Pat them completely dry with paper towels. We need dry meat for a serious sear.
2. Rub the steaks all over with the olive oil. Don't be shy!
3. Season generously with Salted Perfection Santa Maria Select Blend. Press the seasoning into the meat so it sticks. You want a heavy coat!
4. Heat a large cast-iron skillet or grill to high heat. You want it smoking hot before the meat touches it.
5. Lay the steaks in the pan. Don't crowd them! Work in batches if you have to. Sear for 4–5 minutes on one side without moving them. Let that crust form!
6. Flip the steaks. Add the butter, smashed garlic, and rosemary sprigs to the pan.
7. While the second side cooks for another 3–4 minutes, tilt the pan and spoon that foaming garlic butter over the steaks repeatedly. This is where the flavor lives!
8. Check for your desired doneness (130°F for medium-rare). Pull them off the heat immediately when they hit the mark.
9. Rest the meat for at least 5–10 minutes. This step is mandatory! Let those juices redistribute.
10. Slice against the grain, garnish with parsley, and serve it up. DUNZO!