Perfect Ribeye Steaks

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 ribeye steaks (1 pound each, 1.5-inch thick, USDA Prime)

2 teaspoons Diamond Crystal kosher salt

1/2 teaspoon black pepper (freshly ground)

2 tablespoons butter

Directions

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, then top them with butter and serve.

Nutrition

• Serving Size: 1 steak
• Calories: 988 kcal
• Total Fat: 74 g
• Saturated Fat: 32 g
• Sodium: 1304 mg
• Protein: 80 g