Ingredients

The following ingredients have 2 Servings
  • 2 ribeye steaks (1 lb. each, 1.5-inch thick, USDA Prime)
  • 2 teaspoons Diamond Crystal kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons butter

Instruction

  • Preheating your oven to 500°F.
  • Blot the steaks dry with paper towels. Keeping their surface dry will help create a good crust on them.
  • Season the steaks on both sides and on 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 for about 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.