These thinly sliced marbled ribeye beef steaks feature a custom Cajun spice rub that's bold yet mildly spicy. Steaks are pan-seared or grilled to perfection. Finished with a rich lemon-herb butter that melts over the savory crust. Stovetop: about 2 minutes on each side.
 
Preparation:  Thaw completely.  If frozen or partially frozen, thaw steaks inside the bags in a room temperature water bath for about 40 to 50 minutes before cooking.
 
Cooking Instructions:  Prep Steak: Leave steaks out 30-40 mins to reach room temp. Pat it completely dry with paper towels (crucial for searing). Heat Skillet: Place skillet or cast iron on high heat for 2-3 mins until very hot, add high-smoke-point oil (like avocado or olive oil). Sear: Dust both side of steaks with spices provided.Gently place steaks in the pan. Sear 2 mins per side for a deep brown crust. Use a thermometer to check doneness (125°F for rare, 130-135°F for medium-rare). Rest: Transfer to plates, loosely tent with foil, and rest for 2-3 mins. Butter: Add compound butter on top of the steaks right before serving. 
 
Serving Suggestions: Baked Asparagus with Balsamic Butter Sauce and roasted potatoes