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Jerk Ribeye with Brown Butter Sauce

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Makes 1 ribeye


1 (10- to 12-ounce) ribeye steak
1½ teaspoons Chef Paul Prudhomme’s Magic Caribbean Jerk Seasoning
2 teaspoons canola oil
2 tablespoons cold unsalted butter, cut into cubes
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
2 tablespoons thinly sliced green onions

How To Prepare

Season steak with the Magic Caribbean Jerk Seasoning. Heat a nonstick skillet on medium high heat and add the oil. Once the oil is hot, add the steak and brown on both sides until cooked to your preference. Remove steak from the pan and set aside. With the pan still on medium high heat, add the butter, Worcestershire sauce, garlic, and green onions. Cook, swirling the pan, until the butter is melted, then remove from heat. Serve the steak whole or cut into large pieces and pour the sauce on top.

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