Description
Perfectly seared Ribeye Steak promises a mouthwatering culinary journey through rich, tender flavors. Cast iron skillets and precise oven techniques deliver restaurant-quality results that will satisfy serious meat enthusiasts.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) boneless ribeye steaks (2 steaks, 1-inch thick)
Fat and Seasoning:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter (1/4 stick), plus more for serving
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Herbs:
- 2–4 sprigs fresh thyme (optional)
Instructions
- Elevate the oven temperature to a precise 400 degrees fahrenheit, ensuring an ideal cooking environment for the steak.
- Massage the steak surfaces with a light coating of olive oil, creating a protective layer that enhances flavor and promotes perfect searing.
- Apply a robust seasoning of coarse salt and freshly cracked black pepper, ensuring comprehensive coverage across the entire meat surface.
- Position a heavyweight cast-iron skillet on maximum heat, allowing it to reach an intense temperature that guarantees a crisp, caramelized exterior.
- Carefully place the seasoned steaks into the scorching skillet, listening for the satisfying sizzle that signals immediate flavor development.
- Execute a precise two-minute sear on each side, developing a rich, golden-brown crust that locks in succulent juices.
- Introduce fragrant thyme sprigs and a generous pat of butter to the skillet, infusing the meat with aromatic richness.
- Seamlessly transfer the skillet from stovetop to preheated oven, allowing controlled heat to finish cooking the steak to desired doneness.
- After 6-8 minutes, remove the skillet and let the steak rest for five minutes, allowing internal juices to redistribute and ensure maximum tenderness.
- Slice against the grain and serve, optionally garnishing with an additional dollop of melting butter for enhanced indulgence.
Notes
- Choose thick, high-quality steaks like ribeye or New York strip for best results and rich flavor.
- Pat steaks completely dry before seasoning to ensure perfect crispy sear and prevent steaming.
- Allow steaks to reach room temperature for 30-45 minutes before cooking, guaranteeing even cooking and tender texture.
- Use a meat thermometer to check internal temperature for precise doneness, avoiding overcooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 722
- Sugar: 0 g
- Sodium: 575 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 62 g
- Cholesterol: 180 mg