Juicy Ribeye Steaks
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
1045 kcal
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Course
Main Course
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Cuisine
American
Juicy Ribeye Steaks
Description
This recipe for Juicy Ribeye Steaks starts with thick, one-and-a-half-inch ribeye steaks seasoned with kosher salt and freshly ground black pepper. After blotting the steaks dry, they are seared in a screaming-hot, well-seasoned cast-iron skillet to develop a caramelized crust on both sides and the edges. Then, the skillet is transferred to a preheated oven to finish cooking the steaks to the desired doneness.
The combination of high-heat searing and oven finishing ensures a flavorful crust with a tender, warm center. Butter is added on top after resting to enrich the flavor. The resting step allows juices to redistribute, maintaining the steak's juiciness.
This steak is best served right after resting for maximum tenderness. Because reheated steak loses quality, cooking only what you can consume immediately is recommended. Variations in stove heat, skillet, steak thickness, and temperature may require adjusting cook times. Allow cold steaks to stay refrigerator-chilled for a sear that preserves a cooler, red center.
If preferred, thinner or rarer steaks can be cooked entirely on the stovetop without oven finishing. Safety and flavor notes caution adjusting salt quantity for lower sodium intake and opening windows when searing to reduce smoke.
Ingredients
- 2 ribeye steak 1 pound each, 1.5-inch thick, preferably USDA Prime, plural
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper freshly ground
- 2 tablespoons butter
Instructions
- 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 and cook them for 2 minutes per side. If the skillet gets overheated, lower the heat to medium-high, but generally speaking, you want it super-hot.
- Cook the steaks' edges for about 30 seconds per edge.
- 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, then top them with butter and serve.
Notes
- Bring steaks to room temperature before cooking if desired, but cooking cold steaks helps achieve a warm and red medium-rare interior.
- Adjust cooking times based on steak thickness and doneness preference; thinner steaks can be pan-fried without oven finishing.
- Use caution when searing, especially with smoke alarms nearby; open windows and use ventilation.
- Leftover steak is best eaten cold as reheating tends to reduce quality; store wrapped airtight for up to 4 days.
- Reduce salt amounts to manage sodium content according to personal or dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1045 kcal
% Daily Value*
| Serving | 1steak | |
| Calories | 1045kcal | 52% |
| Protein | 91g | 182% |
| Fat | 76g | 117% |
| Saturated Fat | 36g | 180% |
| Sodium | 1446mg | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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