Entree: Canada – Alberta – Alberta Beef Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 9 min

Additional 43 min

Total 52 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 Alberta ribeye steaks, bone-in or boneless, approx. 10 oz (283 g) each
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) canola oil
- 2 tbsp (28 g) unsalted butter
- 3 cloves (5/16 oz (9 g)) garlic, lightly crushed
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) Worcestershire sauce (optional)

Show original ingredient measurements

- 2 Alberta ribeye steaks, bone-in or boneless, approx. 10 oz (283 g) each
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) canola oil
- 2 tbsp (28 g) unsalted butter
- 3 cloves (9 g) garlic, lightly crushed
- 2 sprigs fresh thyme
- 1 tbsp (15 ml) Worcestershire sauce (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry; season both sides generously with kosher salt and black pepper.
2. Heat a heavy cast-iron skillet over high heat until very hot, then add canola oil and swirl to coat.
3. Place steaks in the skillet and sear without moving until a deep brown crust forms, about 3–4 minutes per side for 1–1¼" (0.984 to 1.18 in (2.5–3 cm)) steaks for medium-rare (adjust time for thickness and preferred doneness).
4. Reduce heat to medium, add butter, crushed garlic, and thyme; tilt the pan and baste steaks continuously with the melted butter for 1–2 minutes to finish cooking (add Worcestershire sauce to pan while basting if using).
5. Transfer steaks to a cutting board and rest 5–8 minutes to allow juices to redistribute; slice against the grain and spoon any pan juices over slices before serving.
6. Serve immediately with pan jus or compound butter if desired.

1. Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry; season both sides generously with kosher salt and black pepper.
2. Heat a heavy cast-iron skillet over high heat until very hot, then add canola oil and swirl to coat.
3. Place steaks in the skillet and sear without moving until a deep brown crust forms, about 3–4 minutes per side for 1–1¼" (2.5–3 cm) steaks for medium-rare (adjust time for thickness and preferred doneness).
4. Reduce heat to medium, add butter, crushed garlic, and thyme; tilt the pan and baste steaks continuously with the melted butter for 1–2 minutes to finish cooking (add Worcestershire sauce to pan while basting if using).
5. Transfer steaks to a cutting board and rest 5–8 minutes to allow juices to redistribute; slice against the grain and spoon any pan juices over slices before serving.
6. Serve immediately with pan jus or compound butter if desired.