Perfect Ribeye Steaks
2 servings
servings5 minutes
active time20 minutes
total timeIngredients
2 ribeye steaks (1 pound each, 1.5-inch thick, USDA Prime)
2 teaspoons Diamond Crystal kosher salt
1/2 teaspoon black pepper (freshly ground)
2 tablespoons butter
Directions
Preheat the oven to 500°F. Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust.
Season the steaks on both sides and the fatty edge with kosher salt and black pepper.
Heat a well-seasoned cast-iron skillet over high heat until it's smoking. If the skillet is well-seasoned, there's no need to add any oil.
Add the steaks to the skillet. Cook them for 2 minutes per side plus 30 seconds on the edges. You can lower the heat to medium-high if the skillet gets overheated, but generally speaking, you want it super-hot.
Very carefully, using oven mitts, transfer the hot skillet to the preheated oven. Leave it there for about 3 minutes for medium-rare steaks or 5 minutes for medium-done steaks.
Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm. Let them rest for 5 minutes, then top them with butter and serve.
Nutrition
Serving Size
1 steak
Calories
988 kcal
Total Fat
74 g
Saturated Fat
32 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
1304 mg
Total Carbohydrate
-
Dietary Fiber
-
Total Sugars
-
Protein
80 g
2 servings
servings5 minutes
active time20 minutes
total time