Ribeye Steak (Print Version)
# Ingredients:
→ Steaks
01 -
2 ribeye steaks, 1.25 inches (3.2 cm) thick
02 -
Salt and freshly ground black pepper, to taste
03 -
2 tablespoons olive oil
04 -
4 tablespoons butter, divided into 4 pats
→ Serving
05 -
Cowboy butter (optional, for serving)
# Instructions:
01 -
Remove steaks from refrigerator 30-60 minutes before cooking to allow them to reach room temperature.
02 -
Pat steaks dry with paper towels and season both sides generously with salt and pepper.
03 -
Heat a heavy cast iron skillet over medium-high to high heat until very hot (about 3-5 minutes). Add olive oil and swirl to coat the pan. Test readiness by adding a drop of water - it should sizzle immediately.
04 -
Place steaks in the hot pan and cook undisturbed for 4 minutes.
05 -
Flip steaks using tongs and place a pat of butter on top of each. Cook for another 4 minutes for medium-rare (internal temperature 125°F-130°F/52°C-54°C).
06 -
Transfer steaks to a plate or cutting board and let rest for 5-10 minutes to allow juices to redistribute and internal temperature to rise to 130°F-135°F (54°C-57°C).
07 -
Serve steaks whole or slice against the grain. If desired, accompany with cowboy butter as a dipping sauce or drizzled on top.
# Notes:
01 -
For best results, use an instant-read thermometer to check doneness. Adjust cooking time for steaks of different thickness.
02 -
Ribeyes are most flavorful when cooked to medium-rare. Adjust timing for different levels of doneness.