Beef, Pork and Lamb

Pan Seared Ribeye with Buffalo Butter

The best steak recipes are often the simplest one, as is the case with this pan-seared ribeye. Not sure when it’s done? Touch the top of the steak from time to time as it cooks. When it’s medium-rare, you’ll feel a firmness that pushes back against your finger.


5 minutes


10 minutes




  • 2 (1-inch thick) ribeye steaks
  • kosher salt
  • freshly ground black pepper
  • 2 Tablespoons olive oil
  • ¼ cup Challenge Buffalo Snack Spread, divided


  • 1
    Use paper towels to pat dry the steaks and let rest at room temperature for 20 minutes.
  • 2
    Season the sides and edges of the steaks with kosher salt and black pepper.
  • 3
    In 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.
  • 4
    Serve hot with a spoonful of more Buffalo Snack Spread.