This step here is optional but will help add extra moisture and flavour to the steak:
Dry the surface of the steak with a paper towel, generously salt each steak with kosher salt, place on wire racks and refrigerate uncovered for 1-24 hours.
If you don't have time to do this, dry each steak with paper towels and salt right before proceeding to the next step.
Preheat the oven to 250°.
Heat a large heavy bottom skillet (ideally cast iron) over medium high heat for at least 3-4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Gently sear the sides of the steak also. Be sure not to overcrowd the pan, cook in batches if necessary.
Slide the butter under each steak until melted, then flip, baste the steak with melted butter so it's glistening and move the whole skillet into the oven.
Do not walk away. It won't take long. For my smaller steaks it was just under 3 minutes. Medium 1-1.5" steak may take around 5-6 minutes. But even for a large 2" tall ribeye- it should not take more than 12 minutes or so. Measure the temperature of the steak with an instant read thermometer to reach your desired doneness (I personally prefer to take my ribeye steaks out at 140° knowing that temperature will still go up a few degrees.) But follow your preference as well as pay attention to Government suggested guidelines.
Remove the steaks from the oven, transfer to a cutting board, tent loosely with aluminum foil and rest for 5-7 minutes. Then slice and enjoy!
Ingredients
Directions
This step here is optional but will help add extra moisture and flavour to the steak:
Dry the surface of the steak with a paper towel, generously salt each steak with kosher salt, place on wire racks and refrigerate uncovered for 1-24 hours.
If you don't have time to do this, dry each steak with paper towels and salt right before proceeding to the next step.
Preheat the oven to 250°.
Heat a large heavy bottom skillet (ideally cast iron) over medium high heat for at least 3-4 minutes until very hot and shimmering. Add oil to the skillet. Place your steaks into the skillet and cook without disturbing them for around 3 minutes, until nice golden brown and crusty. Gently sear the sides of the steak also. Be sure not to overcrowd the pan, cook in batches if necessary.
Slide the butter under each steak until melted, then flip, baste the steak with melted butter so it's glistening and move the whole skillet into the oven.
Do not walk away. It won't take long. For my smaller steaks it was just under 3 minutes. Medium 1-1.5" steak may take around 5-6 minutes. But even for a large 2" tall ribeye- it should not take more than 12 minutes or so. Measure the temperature of the steak with an instant read thermometer to reach your desired doneness (I personally prefer to take my ribeye steaks out at 140° knowing that temperature will still go up a few degrees.) But follow your preference as well as pay attention to Government suggested guidelines.
Remove the steaks from the oven, transfer to a cutting board, tent loosely with aluminum foil and rest for 5-7 minutes. Then slice and enjoy!
