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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 2 bone-in ribeye steaks, at least 1 1/2 inches thick, about 1 pound (450g) each (see note)
- Kosher salt
- 2 tablespoons (30ml) oil
- Freshly ground black pepper
- 2 tablespoons (30g) butter
- A few thyme sprigs and sliced shallots (optional)
Method
- Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
- Heat oil in a large stainless steel or cast iron skillet over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with
- or cooking fork until internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness. Add butter and optional aromatics to pan and continue to cook for an additional 2 minutes. Remove from pan and tent loosely with foil. Allow to rest for at least 5 minutes before serving.
