This technique works well with almost any cut of tender steak. In addition to ribeye, you can use a New York strip, T-bone, porterhouse, tenderloin, or a fillet mignon.
Serves: 2Hands-on: 25 minutesTotal: 1 hourDifficulty: Easy
- 2 thick choice-grade steaks (1")
- 1 Tbsp. vegetable oil
- 1 Tbsp. butter
- 1 tsp. salt
- ½ tsp. ground black pepper
- Let your steaks sit at room temperature for 30 minutes before cooking. Preheat oven to 425°F. Place a skillet large enough to hold two steaks on a burner over high heat. Turn on a vent if you have one or open a window.
- Pat the steaks dry and brush both sides of each steak with the oil. Sprinkle salt and pepper on each side of the steaks. Test the skillet temperature by placing a drop of water in the center. If it sizzles, you know it’s ready. Place the steaks in the skillet so they aren’t touching and let them sit without moving for 2 minutes. Carefully flip each steak over. Cook on the other side for 2 minutes.
- Turn off the burner. Cut the butter into two pieces and put a piece on the middle of each steak. Move the skillet to the middle of your oven. The cut, thickness, and quality of the meat will determine cooking time.
- Once the steaks are done, place them on a plate, cover with a piece of foil, and let them rest for 5 minutes.