Pan-Fried Ribeye Steak

• 2 pieces (about 8 Oz. Each) Ribeye Steak
• 1 Tablespoon Lawry’s Seasoning Salt
• 3 Tablespoons Lemon And Pepper Seasoning
• 1 teaspoon Kosher Salt
• Freshly Ground Black Pepper, To Taste
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter

Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.

Bring a skillet to a medium heat and add olive oil and butter. Get these two nice and hot until the butter is beginning to brown. With tongs, set the steak right onto the sizzling butter/oil mixture.

Cook for about 2 minutes on the first side and then flip and turn the heat down to a medium-low to finish off the cooking. Cooking it for about 2 ½ minutes on the second side will result in a medium-rare piece of meat. Alter your cooking time a little to achieve a steak that is a little less pink in the center. Let steak rest for a couple minutes before digging in.