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.
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.