Juicy steak with tons of amazing flavor! This Ribeye Steak is super easy to make and guarantees the best steak you’ll ever make! Enjoy a fancy dinner at home with this Ribeye Steak and pair it with baked potatoes or with a side of roasted asparagus, sauteed spinach, or salad.
Ingredients
2 tablespoon Butter
2 Rib eye steaks (around 1¼ pound each), at room temperature
1 tablespoon Avocado oil (or another high smoke point oil like canola)
1 teaspoon Freshly ground black pepper
2 teaspoons Kosher salt
HOW TO MAKE RIBEYE STEAK
Step 1: Prepare the oven. Preheat it to 500 degrees F.
Step 2: Using paper towels, pat dry the steaks, then season all sides with salt and freshly ground pepper. Allow the meat to stand for about 30 minutes at room temperature.
Step 3: Heat the oil in a large cast-iron skillet over high heat. Once the oil is very hot, adjust the heat to medium-high. Add the steaks and sear for about 3 to 5 minutes until the first side is crusty. Sear the sides, flip and continue to sear the other side for another 3 to 5 minutes.
Step 4: Into the preheated oven, transfer the hot skillet and bake for about 3 minutes for medium-rare or approximately 5 minutes for medium.
Step 5: To a cutting board or warm plate, transfer the steaks and loosely tent with foil. Allow the steaks to rest for about 5 minutes.
Step 6: Before serving, top the steaks with butter. You can serve the steaks, whole or you can slice each across the grain. Enjoy!
Notes:
Make sure to let the steak come to room temperature before cooking.
You can keep any leftovers in an airtight container and store them for up to 4 days. I like to pair leftover steaks on a salad because you do not need to reheat them. But if reheating, gently reheat the steak in the microwave at 50% power.
Ingredients
- 2 tablespoon Butter
- 2 Rib eye steaks (around 1¼ pound each), at room temperature
- 1 tablespoon Avocado oil (or another high smoke point oil like canola)
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons Kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 500 degrees F.
Step 2: Using paper towels, pat dry the steaks, then season all sides with salt and freshly ground pepper. Allow the meat to stand for about 30 minutes at room temperature.
Step 3: Heat the oil in a large cast-iron skillet over high heat. Once the oil is very hot, adjust the heat to medium-high. Add the steaks and sear for about 3 to 5 minutes until the first side is crusty. Sear the sides, flip and continue to sear the other side for another 3 to 5 minutes.
Step 4: Into the preheated oven, transfer the hot skillet and bake for about 3 minutes for medium-rare or approximately 5 minutes for medium.
Step 5: To a cutting board or warm plate, transfer the steaks and loosely tent with foil. Allow the steaks to rest for about 5 minutes.
Step 6: Before serving, top the steaks with butter. You can serve the steaks, whole or you can slice each across the grain. Enjoy!
Notes
Make sure to let the steak come to room temperature before cooking. You can keep any leftovers in an airtight container and store them for up to 4 days. I like to pair leftover steaks on a salad because you do not need to reheat them. But if reheating, gently reheat the steak in the microwave at 50% power.
