Ingredients
Scale
- 1” to 1 1/2” Ribeye steaks (Wagyu or USDA Choice)
- Sea salt
- 2 tablespoons butter (per steak)
- Freshly ground black pepper (optional, to taste)
Instructions
- Let the Steak Rest: Remove your Ribeye from the refrigerator 1-2 hours before cooking to bring it to room temperature. This helps the steak cook more evenly.
- Season the Steak: Generously sprinkle both sides of your Ribeye with sea salt. This helps tenderize the meat and enhances flavor.
- Preheat the Oven: Set your oven to 500°F (260°C) and allow to fully preheat.
- Heat the Skillet: Place your cast iron skillet on the stove over medium-high heat. Once it’s hot, add 2 tablespoons of butter for each steak.
- Sear the Steak: Using tongs, carefully place your Ribeye into the hot skillet. Sear the steak for 2-3 minutes on each side to achieve a beautiful, golden-brown crust.
- Finish in the Oven: Once seared, transfer the skillet to the preheated oven. Cook the steak for 4-5 minutes, depending on your desired level of doneness.
- Check Internal Temperature: Use a meat thermometer to check the internal temperature. For a perfect medium-rare, aim for135°F. Adjust cooking time based on your preference.
- 120°F – 125°F (rare)
- 130°F – 135°F (medium-rare)
- 140°F – 145°F (medium)
- 150°F – 155°F (medium-well)
- 160°F+ (well-done)
- Rest the Steak: Remove the Ribeye from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy, flavorful steak.
- Serve and Enjoy: Slice and serve your perfectly cooked Ribeye steak with your favorite sides. Enjoy every bite of this melt-in-your-mouth masterpiece!
Notes
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- Prep Time: 1 to 2 Hours
- Cook Time: 10 - 15 Minutues
- Category: Main Dish
- Method: Searing & Oven Roasting
- Cuisine: American
