- 6 (8 ounce) rib-eye steaks
- 1 tablespoon Diamond Crystal® Kosher Salt
- 1 1/2 teaspoons ground black pepper
- 1 tablespoon vegetable oil, or as needed
- 2 tablespoons unsalted butter
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal(R) Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
05/01/2018
recipepes.com
Salt and Pepper Ribeye Steak, recipe
PT15M
PT1H
5
455 calories
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