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September 08, 2020 1 min read


  • 1 (1 ¼ pound) bone-in rib eye steaks (about 1 ¼ to 1 1/2-inch thick)
  • 1 teaspoon Inspiced SPG Trifecta
  • 2 teaspoons sprigs fresh rosemary
  • 3 garlic cloves
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil


  1. Place rib eye steak onto sheet pan and rub both sides with SPG Trifecta to coat, making sure to press the seasoning to the meat. Leave at room temperature for 30 minutes.
  2. To cook, heat a medium skillet over medium heat. Add butter and olive oil to the skillet and allow the butter to melt completely. Tilt your skillet from side to side to make sure that your skillet is well coated with the butter and olive oil.
  3. Add your rib eye steak to the butter and olive oil and cook until the bottom of the rib eye steak is brown and caramelized, about 5 minutes. Turn your rib eye steak over and cook.
  4. Add the rosemary and garlic cloves. Continue basting your rib eye steak continuously with the butter and oil drippings from the skillet, until this side of the rib eye steak is also brown and caramelized, another 5 minutes or to your desired internal temperature for doneness.
  5. Remove your rib eye steak from the heat and allow to rest on a carving board for another 5 minutes

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