Texas Marry Me Ribeye Steak

• •4 each Thick-cut Ribeye Steaks (1.5-2 inches thick, about 1.25 lbs each)
• •2 tbsp Coarse Sea Salt
• •1 tbsp Freshly Ground Black Pepper
• •1 tsp Garlic Powder
• •1 tsp Onion Powder
• •1 tsp Smoked Paprika
• •1 tsp Cayenne Pepper (Optional, for extra heat)
• •3 tbsp Olive Oil (Divided)
• •2 tbsp Unsalted Butter
• •1 small Yellow Onion (Finely diced)
• •4 Garlic Cloves (Minced)
• •1 cup Sun-Dried Tomatoes (Oil-packed, drained and roughly chopped)
• •1 cup Chicken or Beef Broth
• •1.5 cups Heavy Cream
• •1 cup Grated Parmesan Cheese (Plus more for garnish)
• •1 tsp Red Pepper Flakes (Optional, adjust to taste)
• •1 tsp Dried Oregano
• •1 tsp Granulated Sugar (To balance acidity)
• •2 cups Fresh Spinach (Roughly chopped, optional)
• •1 cup Fresh Basil or Parsley (Chopped, for garnish)

Instructions

1. 1

   **Prepare the Steaks for Reverse Sear:** Pat the ribeye steaks thoroughly dry with paper towels. In a small bowl, combine coarse sea salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Season the steaks generously on all sides with this mixture. Let the seasoned steaks rest at room temperature for at least 30 minutes, or up to an hour, to allow the salt to penetrate and for even cooking. Preheat your oven to 250°F (120°C).

2. 2

   **Reverse Sear in the Oven:** Place the seasoned steaks on a wire rack set over a baking sheet. Insert an oven-safe meat thermometer into the thickest part of one steak, avoiding the bone if bone-in. Transfer to the preheated oven and cook until the internal temperature reaches 115-120°F (46-49°C) for medium-rare, which typically takes 35-45 minutes depending on steak thickness. For medium, aim for 125-130°F (52-54°C).

3. 3

   **Rest the Steaks:** Once the desired internal temperature is reached, remove the steaks from the oven and transfer them to a clean cutting board. Let them rest uncovered for at least 10-15 minutes. This is crucial for juicy steaks. While the steaks rest, prepare the sauce and preheat your searing pan.

4. 4

   **Prepare the Marry Me Sauce:** Heat 2 tablespoons of olive oil in a large skillet or cast iron pan over medium heat. Add the diced yellow onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and chopped sun-dried tomatoes, cooking for another 1-2 minutes until fragrant.

5. 5

   **Build the Sauce:** Pour in the chicken or beef broth, scraping up any browned bits from the bottom of the pan. Stir in the red pepper flakes (if using), dried oregano, and granulated sugar. Bring to a gentle simmer and cook for 2-3 minutes until slightly reduced. Reduce heat to low.

6. 6

   **Finish the Sauce:** Stir in the heavy cream and grated Parmesan cheese. Continue to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency. If using, stir in the fresh spinach and cook until just wilted, about 1 minute. Season the sauce with salt and freshly ground black pepper to taste.

7. 7

   **Sear the Steaks:** While the sauce finishes, heat a separate heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Add the remaining 1 tablespoon of olive oil and the unsalted butter. Once the butter is melted and sizzling, carefully place the rested steaks into the hot pan. Sear for 2-3 minutes per side, until a deep, rich brown crust forms. For an extra touch, you can baste the steaks with the melted butter and pan drippings using a spoon during the last minute of searing.

8. 8

   **Serve:** Remove the seared steaks from the pan. Slice the steaks against the grain into thick pieces. Arrange the sliced steak on serving plates and generously spoon the creamy Marry Me sauce over the top. Garnish with extra grated Parmesan cheese and fresh chopped basil or parsley. Serve immediately.

Chef's Tips

• 💡**Use a Meat Thermometer:** This is the most crucial tool for a perfect reverse sear. Aim for your desired doneness, remembering the steak will continue to cook slightly while resting and searing.
• 💡**Pat Steaks Dry:** Excess moisture on the steak's surface will steam rather than sear, preventing a beautiful crust. Always pat them very dry before seasoning.
• 💡**Don't Skip the Rest:** Resting allows the steak's juices to redistribute, resulting in a more tender and flavorful bite. If you cut it too soon, the juices will run out.
• 💡**High Heat for Searing:** A screaming hot pan is essential for achieving that desirable dark, crispy crust quickly without overcooking the interior.
• 💡**Adjust Spice Level:** Feel free to increase or decrease the red pepper flakes and cayenne pepper in both the steak seasoning and the sauce to match your preference for heat.