- 2 (1-inch thick) ribeye steaks
- kosher salt
- freshly ground black pepper
- 2 Tablespoons olive oil
- ¼ cup Challenge Buffalo Snack Spread, divided
1Use paper towels to pat dry the steaks and let rest at room temperature for 20 minutes.
2Season the sides and edges of the steaks with kosher salt and black pepper.
3In a large skillet, heat olive oil over medium-high heat. Add steaks and cook until a golden brown crust forms, about 4 minutes per side for medium rare. Transfer to a plate and spread both sides with softened Buffalo Snack spread. Tent loosely with foil and let rest 5 minutes.
4Serve hot with a spoonful of more Buffalo Snack Spread.