Description
Deliciously cooked ribeye steaks seasoned to perfection, served with a buttery touch.
Ingredients
Scale
- 2 ribeye steaks (1″ thick)
- to taste salt
- to taste pepper
- 2 tablespoons olive oil
- 4 tablespoons butter (divided into 4 pats)
- optional cowboy butter (for serving)
Instructions
- Take the steaks out of the fridge 30-60 minutes prior to cooking them so they come up to room temperature.
- Pat the steaks dry with paper towels and season them generously (both sides) with salt & pepper.
- Heat a heavy cast iron skillet over medium-high to high heat. The pan needs to get HOT. This will take a few minutes. Add in the olive oil and swirl it around the pan.
- You can test if the pan is hot enough by adding a small drop of water, and it should sizzle.
- Place the steaks in the pan and then let them cook undisturbed for 4 minutes.
- Flip them (tongs make it easy) and place the butter on top of each steak.
- Cook for another 4 minutes for medium-rare (125F-130F, and it will rise to 130F-135F after resting).
- Ribeyes are best cooked to medium-rare, so if you want your steak to be less or more done, adjust timing accordingly.
- Timing for thinner or thicker steaks will also need to be adjusted.
- Keep in mind these are just guidelines and the best way to tell doneness is with an instant read thermometer.
- Transfer the steaks to a plate or cutting board and let them rest for 5-10 minutes. It’s important for keeping the steaks tender and juicy and for them to finish cooking.
- Serve the steaks whole or slice them against the grain prior to serving. These are delicious with cowboy butter (use as a dipping sauce or pour some over top… the more butter, the better!).
Notes
- Allowing the steaks to reach room temperature before cooking helps achieve a more even cook.
- Adjust cooking times based on the thickness of the steaks and personal preference for doneness.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 0g
- Sodium: 400mg
- Fat: 50g
- Saturated Fat: 20g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 130mg