Boneless Ribeye Steak

A perfectly seared, juicy, and medium-rare boneless ribeye steak sliced and arranged on a rustic wooden board with fresh rosemary sprigs, accompanied by small stone salt cellars filled with pink Himalayan salt and pepper.

Experience the ultimate Boneless Ribeye Steak with this simple and effective cooking method. By searing the steaks in a smoking-hot cast-iron skillet and finishing them in the oven, you’ll achieve a perfectly browned crust with a juicy, tender interior. Ideal for steak lovers seeking restaurant-quality results at home.

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Serving Size: 2
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Ingredients

  • 2 boneless ribeye steaks
  • 2 teaspoons Diamond Crystal kosher salt
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 500°F. Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust.
  2. Season the steaks on both sides and the fatty edge with kosher salt and black pepper.
  3. Heat a well-seasoned cast-iron skillet over high heat until it’s smoking. If the skillet is well-seasoned, there’s no need to add any oil.
  4. Add the steaks to the skillet. Cook them for 2 minutes per side plus 30 seconds on the edges. You can lower the heat to medium-high if the skillet gets overheated, but generally speaking, you want it super-hot.
  5. Very carefully, using oven mitts, transfer the hot skillet to the preheated oven. Leave it there for about 3 minutes for medium-rare steaks or 5 minutes for medium-done steaks.
  6. Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm. Let them rest for 5 minutes and then top them with butter.
  7. Serve and Enjoy!

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