Description
This ribeye steak recipe delivers perfectly seared, juicy steaks cooked to medium-rare perfection using a cast iron skillet. With simple seasoning, olive oil, and butter, the steaks develop a rich, flavorful crust. An optional cowboy butter adds a decadent finishing touch, making this an ideal recipe for steak lovers seeking a classic yet indulgent experience.
Ingredients
Scale
Steak
- 2 ribeye steaks (1.25″ thick)
- Salt & pepper (to taste)
- 2 tablespoons olive oil
- 4 tablespoons butter (divided into 4 pats)
Optional
- Cowboy butter (for serving)
Instructions
- Bring to room temperature: Take the steaks out of the fridge 30-60 minutes before cooking to allow them to come to room temperature, ensuring even cooking.
- Season the steaks: Pat the steaks dry with paper towels and generously season both sides with salt and pepper.
- Heat the skillet: Heat a heavy cast iron skillet over medium-high to high heat until very hot. Add the olive oil and swirl to coat the pan. A drop of water should sizzle upon contact as a heat test.
- Sear the steaks: Place the steaks in the hot skillet and cook undisturbed for 4 minutes. Flip using tongs, add pats of butter on top of each steak, and cook for another 4 minutes for medium-rare doneness (125°F-130°F). Adjust timing as needed for preferred doneness or steak thickness.
- Rest the steaks: Transfer steaks to a plate or cutting board and rest for 5-10 minutes to retain juices and allow carryover cooking to finish.
- Serve: Serve the steaks whole or slice against the grain. Optionally, top with or serve alongside cowboy butter for added richness.
Notes
- Resting the steak is crucial to retain juices and enhance tenderness.
- Use an instant-read thermometer for the most accurate doneness assessment.
- Adjust cooking times based on steak thickness and preferred doneness.
- Cowboy butter, a compound butter with herbs and spices, greatly enhances flavor but is optional.
- Cast iron skillet is preferred for even heat and great sear.
