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

- 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

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.