Perfect Ribeye Steak

Remove 2 (10-12 ounce) ribeye steaks from the refrigerator and any packaging and let sit at room temperature for at least 30 minutes, or up to 2 hours.

Rub each side with the 2 teaspoons olive oil to coat. In a small bowl stir together 1 teaspoon salt,1/2 teaspoon black pepper, and 1/2 teaspoon white pepperRub both sides of each steak with the rub mixture.

Preheat oven to 375℉ (190℃). Heat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side until there is lots of golden browning on the surface. If the steak has a side of fat, use tongs to turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.

Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130℉ for medium. Use a meat thermometer to ensure accuracy.

When the steaks are removed from the oven immediately top with 1 tablespoon on each steak of 2 tablespoons resting butter and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.