{"id":134,"date":"2017-09-18T14:32:47","date_gmt":"2017-09-18T14:32:47","guid":{"rendered":"http:\/\/rlhays.com\/recipes\/?p=134"},"modified":"2017-09-18T14:32:47","modified_gmt":"2017-09-18T14:32:47","slug":"pan-fried-ribeye-steak","status":"publish","type":"post","link":"https:\/\/rlhays.com\/recipes\/2017\/09\/18\/pan-fried-ribeye-steak\/","title":{"rendered":"Pan-Fried Ribeye Steak"},"content":{"rendered":"<div class=\"recipe-summary-title\">\n<h3 class=\"recipe-title\">Pan-Fried Ribeye Steak<\/h3>\n<p class=\"dateline\"><span class=\"comment-count\">by <a title=\"Posts by The Pioneer Woman\" href=\"http:\/\/thepioneerwoman.com\/author\/pioneerwoman\/\" rel=\"author\">The Pioneer Woman<\/a> on <time class=\"entry-date published\" datetime=\"2008-02-12T13:44:20+00:00\">February 12, 2008<\/time><\/span><\/p>\n<\/div>\n<div class=\"recipe-summary-time\">\n<dl>\n<dt>Prep Time:<\/dt>\n<dd>10 Minutes<\/dd>\n<\/dl>\n<dl>\n<dt>Difficulty:<\/dt>\n<dd>Easy<\/dd>\n<\/dl>\n<dl>\n<dt>Cook Time:<\/dt>\n<dd>5 Minutes<\/dd>\n<\/dl>\n<dl>\n<dt>Servings:<\/dt>\n<dd>2 Servings<\/dd>\n<\/dl>\n<\/div>\n<div id=\"recipe-accordion-59bfd708801e0\" class=\"panel-group panel-group-collapse\" role=\"tablist\" aria-multiselectable=\"true\">\n<div class=\"panel\">\n<div id=\"recipe-ingredients-heading-59bfd708801e0\" class=\"panel-heading\" role=\"tab\">\n<h4 class=\"panel-title\">Ingredients<\/h4>\n<\/div>\n<div id=\"recipe-ingredients-59bfd708801e0\" class=\"panel-collapse collapse in\" role=\"tabpanel\" aria-labelledby=\"#recipe-ingredients-heading-59bfd708801e0\">\n<div class=\"panel-body\">\n<ul class=\"list-ingredients\">\n<li>2 pieces (about 8 Oz. Each) Ribeye Steak<\/li>\n<li>1 Tablespoon Lawry&#8217;s Seasoning Salt<\/li>\n<li>3 Tablespoons Lemon And Pepper Seasoning<\/li>\n<li>1 teaspoon Kosher Salt<\/li>\n<li>Freshly Ground Black Pepper, To Taste<\/li>\n<li>1 Tablespoon Olive Oil<\/li>\n<li>1 Tablespoon Butter<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"panel\">\n<div id=\"recipe-instructions-heading-59bfd708801e0\" class=\"panel-heading\" role=\"tab\">\n<h4 class=\"panel-title\">Instructions<\/h4>\n<\/div>\n<div id=\"recipe-instructions-59bfd708801e0\" class=\"panel-collapse collapse in\" role=\"tabpanel\" aria-labelledby=\"#recipe-intructions-heading-59bfd708801e0\">\n<div class=\"panel-body\">Mix the seasonings all together in a small bowl to create a rub and massage into your steaks.<\/p>\n<p>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.<\/p>\n<p>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 \u00bd 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.<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nPan-Fried Ribeye Steak by The Pioneer Woman on February 12, 2008 Prep&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/rlhays.com\/recipes\/2017\/09\/18\/pan-fried-ribeye-steak\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Pan-Fried Ribeye Steak&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":135,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/134"}],"collection":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/comments?post=134"}],"version-history":[{"count":1,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/134\/revisions"}],"predecessor-version":[{"id":136,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/posts\/134\/revisions\/136"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media\/135"}],"wp:attachment":[{"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/media?parent=134"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/categories?post=134"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rlhays.com\/recipes\/wp-json\/wp\/v2\/tags?post=134"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}