Restaurant-Style Ribeye

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.

INGREDIENTS | SERVES 2

2 1" thick choice-grade steaks

1 tablespoon vegetable oil

1 tablespoon butter

Salt to taste

Pepper to taste

  • 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.

Steak Temperatures

When following this recipe, begin testing the steak after cooking 3 minutes. Remove the steak when the center of the steak is done to these temperatures: rare: 120ºF; medium-rare: 125ºF; medium: 130ºF; medium-well: 145ºF; well: 155ºF. The steak temperature will rise 5º while it rests.

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