Boneless Ribeye Steak

To make perfect ribeye steaks, sear them in a super-hot cast-iron skillet on each side, then finish them in a hot oven. This method will nicely brown the fat and create a good crust on the exterior while keeping the inside of the steaks tender and juicy.

Serving Size: 2


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


 Preheat the oven to 500°F. Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust.
 Season the steaks on both sides and the fatty edge with kosher salt and black pepper.
 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.
 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.
 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.
 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.
 Serve and Enjoy!