Perfect Ribeye Steak Tips (Print Version)
# Ingredients:
01 -
2 ribeye steaks (10-12 ounces each, at least 1-inch thick)
02 -
2 teaspoons olive oil
03 -
1 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon white pepper
06 -
2 tablespoons resting butter or plain butter
# Instructions:
01 -
Remove the ribeye steaks from the refrigerator and any packaging. Let them sit at room temperature for at least 30 minutes, or up to 2 hours.
02 -
Rub each side of the steaks with olive oil to coat. In a small bowl, stir together salt, black pepper, and white pepper. Rub both sides of each steak with the seasoning mixture.
03 -
Preheat your oven to 375°F (190°C). Heat a heavy, oven-safe skillet over high heat until it is smoking hot.
04 -
Sear the steaks in the hot skillet for 2-3 minutes per side until golden brown. If there is a side of fat, use tongs to turn the steak onto its side and sear the fat for 2-3 minutes.
05 -
Transfer the skillet with the seared steaks into the preheated oven. Remove the steaks 5°F (3°C) before the desired level of doneness (e.g., 130°F/54°C for medium). Use a meat thermometer to check temperature accuracy.
06 -
Immediately top each steak with 1 tablespoon of resting butter and let the steaks rest for 10 minutes before cutting into them. The internal temperature will rise by about 5°F (3°C) during resting.
# Notes:
01 -
The restaurant basting method involves basting the steak with butter and aromatics like rosemary or garlic while flipping frequently for even cooking.