Ribeye steak -- beef taken from the rib section ... When basting your pan-seared steak, the trick is to add the butter towards the end of cooking so that it doesn't burn. Once you've reached ...

"Seeing it sliced up and fried like a regular steak? Ouch," chef Dennis Littley told Newsweek about the rib-eye.

This is why I am so excited to share my failproof tips for making the PERFECT Pan-Seared ... Steak To Sear? Boneless cuts between one and one and a half inches thick, such as NY strips, ribeye ...