Ingredients:

2 beef ribeye steaks (about 1-inch thick)

1 tablespoon cooking oil(sunflower or vegetable oil)

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic paste (or 2 crushed garlic cloves)

1 teaspoon Royco or beef spice mix (optional, for Kenyan flavor)

1 tablespoon soy sauce or Worcestershire sauce (optional)

Fresh rosemary or thyme (optional)

Instructions:

Season the steak:

Pat the ribeye steaks dry. Rub both sides with oil, salt, pepper, garlic, and Royco/beef spice.

Let it rest for 10-15 minutes (room temp).

Heat the pan:

Use a heavy-bottomed skillet (or non-stick sufuria) on medium-high heat until hot.

No need for oil if it’s already on the steak.

Sear the steak:

Place steaks on the hot pan. Cook 3-4 minutes per side for medium-rare or 5-6 minutes for medium-well. Avoid flipping too much.

Optional flavor boost:

In the last minute, drizzle soy source or Worcestershire sauce over the steak.

Add rosemary/thyme if available for aroma.

Rest the steak:

Remove from pan and let it rest for 5 minutes to retain juices.

Serve:

Slice against the grain and serve with ugali, kachumbari, or mashed nduma (arrowroot)