
Beef, Pork and Lamb
Pan Seared Ribeye with Buffalo Butter
The best steak recipes are often the simplest one, as is the case with this pan-seared ribeye. Not sure when it’s done? Touch the top of the steak from time to time as it cooks. When it’s medium-rare, you’ll feel a firmness that pushes back against your finger.

Prep
5 minutes
Cook
10 minutes
Servings
2
Ingredients
- 2 (1-inch thick) ribeye steaks
- kosher salt
- freshly ground black pepper
- 2 Tablespoons olive oil
- ¼ cup Challenge Buffalo Snack Spread, divided
Directions
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1Use paper towels to pat dry the steaks and let rest at room temperature for 20 minutes.
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2Season the sides and edges of the steaks with kosher salt and black pepper.
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3In a large skillet, heat olive oil over medium-high heat. Add steaks and cook until a golden brown crust forms, about 4 minutes per side for medium rare. Transfer to a plate and spread both sides with softened Buffalo Snack spread. Tent loosely with foil and let rest 5 minutes.
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4Serve hot with a spoonful of more Buffalo Snack Spread.