Boneless Rib-Eye Steak
Prep Time: 5 minutes Total Time: 20 minutes Servings: 2
This classic recipe is for a perfect ribeye steak, you sear it in a super-hot cast-iron skillet on each side, then finish it in a hot oven.
This method will nicely brown the fat and create a good crust on the exterior while keeping the inside of the steak tender and juicy. Yum!
2 ribeye steaks 1 lb. each, 1.5" thick, USDA Prime
2 teaspoons salt
½ teaspoon pepper, freshly ground
2 tablespoons butter
Preheat your oven to 500.
Blot the steaks dry with paper towels, keeping their surface dry will help create a good crust on them.
Season the steaks on both sides and on all edges with salt and pepper.
Heat a 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, and cook them for 2 minutes per side plus 30 seconds on the edges. (Lower the heat to medium-high if the skillet gets overheated.)
Using oven mitts, put the hot skillet into the preheated oven, then leave it there for about 3 minutes for medium-rare steaks or for about 5 minutes for medium-done steaks.
Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm, and let them rest for 5 minutes, then top them with butter and serve. Enjoy!