Ribeye Steak Recipe

Season: Transfer the steaks to a plate and pat dry with paper towels. Season the steaks on both sides with kosher salt, cracked pepper, garlic powder, and paprika, and press it into the steaks (press, don’t rub).

Rest: Time permitting, refrigerate uncovered for 4 to 48 hours to dry brine. If you don’t have time, let the steaks rest at room temperature for one hour with the seasoning before cooking.

Bring to Room Temperature: If dry brining, remove the steaks from the refrigerator 60 minutes before cooking to bring them to room temperature.

Sear: Heat a CAST IRON SKILLET over high heat until smoking. Add one tablespoon of oil and swirl to coat the pan. Reduce heat to medium-high and add the steaks. Cook for 3 minutes without moving (SET TIMER). At 3 minutes, check for a deeply golden sear, and flip or cook for one more minute.

Add the Aromatics. Flip the steak over, and add the garlic (cut side down), herbs, and one tablespoon of oil to the pan. Sear for three additional minutes, then sear the sides of the steak for about 30 seconds each.

Baste with Butter: Reduce the heat to medium-low and add the butter. Baste the steaks for one minute, tilting the pan as needed to spoon the butter over the steaks.

Check the internal temperature: Check the temperature using a meat thermometer inserted into the thickest part of the steaks. You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from the skillet). Final desired doneness temperatures: Medium Rare: 130°-140°, Medium: 140°-145°, Medium Well: 150°-160°. Continue to cook and baste with butter until the steak reaches your desired temperature.

Rest: Transfer the steaks to a plate or cutting board and baste one more time, then loosely tent with foil. Allow them to rest for 10 minutes before slicing against the grain. Meanwhile, make the Tart Cherry Sauce:

Cherry Slurry: Add one tablespoon of cherry juice to a small bowl. Whisk in the chicken broth and cornstarch and set aside (“cherry juice slurry”).

Sauté Shallots: Drain all but two tablespoons of butter/drippings from the pan, but leave the garlic and herbs. Add the shallot and sauté until softened, about 3-5 minutes.

Reduce: Stir in the cherry juice slurry and simmer until reduced and thickened, 2-3 minutes, scraping up the brown bits on the bottom of the pan.

Add Cherries: Stir in the cherries, honey, mustard, brown sugar, and balsamic. Gently simmer until warmed through. Season, to taste, with honey/brown sugar for sweeter or balsamic for tangier. Season with salt and pepper. Serve over the ribeye steaks.