Ribeye steaks are tender, juicy and always a family favorite.
2 ribeye fillets 1″ thick
2 tablespoons of olive oil
kosher meat seasoning or salt and pepper, to taste
2 tablespoons of butter or herb butter
Remove the steaks from the refrigerator at least 45 minutes before cooking.
Just before cooking, baste the fillets with olive oil and season generously to taste.
Preheat the oven to 400°F.
Preheat a large cast-iron pan on the stove to medium-high heat.
Add steaks and cook 2 minutes per side to brown
Put the pan in the oven and roast 11-14 minutes or until the fillet reaches the desired temperature.
Immediately remove the steaks from the pan and place them on a plate to rest. Cover the steaks with a little butter, and with aluminum foil.
Let the steaks rest 5-10 minutes before serving.
Preheat the grill to medium heat (approximately 375°F).
Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium-rare.
Remove from grill and cover with a pat of butter, tent loosely with aluminum foil. Allow steaks to rest 5-10 minutes before serving.
Cooking times provided are approximate for a 1″ fillet and will vary according to the thickness of the fillet and the temperature.
Remove steaks from the heat about 5° before they reach the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3 minute break.
Medium rare: 135°F
Medium well: 155°F