Shawarma Spiced Bone-in Ribeye

Ribeye steak is my personal favorite cut. It has just the right amount of fat to give it great flavor. It can also stand up to the robustness of my beef and lamb shawarma spice mix.

Ingredients:
• 1 16 ounce bone-in Ribeye steak
• 2 tablespoons or more of beef and lamb shawarma spice mix
• Salt to taste
• A sprig of rosemary or thyme
• 3 tablespoons butter
• Peanut oil or some other cooking oil that has a high burn temperature

Equipment:
• Cast Iron skillet
• Tongs
• Cooking spoon for basting the steak

Procedure:
• Preheat oven to 500 degrees.
• Let the steak sit at room temperature for 30 minutes before cooking.
• Liberally season the ribeye with salt and my Beef and Lamb Shawarma Spice mix.
• Heat a cast iron pan before adding cooking oil. Allow the pan to smoke.
• Add steak to the pan and sear for 3-5 minutes on one side. Turn over and cook the other side until seared (3-5 minutes).
• Lower heat, add butter, rosemary and/or thyme and baste until desired temperature is reached.
• Remove the steak from the pan and allow the steak to rest for 5-7 minutes before serving. You can use a meat thermometer to determine temperature.

• Rare (Cool red center) 125° F
• Medium-Rare (Warm red center) 130-135° F
• Medium (Rosy pink center) 140-145° F
• Medium-Well (Slightly pink center) 150-155° F
• Well (Brown center) 160° F