The Best Ribeye Steak Recipe
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Pan-seared ribeye steaks finished in a hot oven to your desired doneness.
Ingredients
Instructions
Instructions
Preheat the oven to 450°F (230°C).
Remove the 2 ribeye steaks from the refrigerator and let them sit at room temperature for 15–30 minutes.
Pat the steaks dry with paper towels. Evenly sprinkle the 1 teaspoon kosher salt and the 1/4 teaspoon freshly ground black pepper over both sides of the steaks; rub the seasonings lightly into the meat.
Heat a large oven-safe cast-iron skillet over high heat. Add the 1 tablespoon extra virgin olive oil and heat until the oil is shimmering.
Carefully lay the steaks into the hot skillet away from you to avoid splatter. Sear the first side for 1–2 minutes, until a deep brown crust forms. Flip the steaks and sear the other side for 1–2 minutes.
After flipping and searing the second side, place one piece of the unsalted butter (half of the 1 tablespoon, already cut into 2 pieces) on top of each steak.
Insert an oven-safe digital thermometer into the center of one of the steaks (preferably the thickest). Transfer the skillet to the preheated oven.
Set the thermometer alarm to 5°F (≈2–3°C) below your desired final temperature: - Rare: target 125°F (52°C) → set to 120°F (50°C) - Medium-rare: target 135°F (57°C) → set to 130°F (55°C) - Medium: target 145°F (63°C) → set to 140°F (61°C)
When the thermometer alarms, carefully remove the skillet from the oven. Immediately transfer the steaks to a plate or serving platter.
Tent the steaks loosely with foil and let them rest for 5–10 minutes before serving.
