Ribeye steak


°Good quality Ribeye steaks, I used 2 1 lb. each.

°2 teaspoons. Kosher salt.

°½ teaspoons. Freshly ground black pepper.

°2 large spoons. Softened butter.


° Dried thyme.

° Chopped garlic.

° Dried rosemary etc.

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Step 1 – To start preparing this recipe, your oven must be preheated to 500°F.

Step 2 – Then use paper towels to dry the steaks. Keeping the surface dry will help form a healthy crust.

Step 3 – After this, you must season both sides of the steaks as well as the oily part with kosher salt and black pepper to season.

Note: A well-seasoned cast iron stove must be heated to smoking temperature before use. No oil is required if the pan is well seasoned.

Step 4 – At this point, add the steaks to the pan and cook for a few minutes on each side. Cook for 2 minutes on each side + 30 seconds on the edges. If the pan gets too hot, you can reduce the heat to medium-high, but generally you want it to be super-hot.

Step 5 – Then use the oven gloves to gently bring the hot pan to the preheated oven.

Step 6 – For medium rare steaks, cook for three minutes; for medium steaks, cook for five minutes.

Step 7 – To keep the steaks warm, place them on a heated dish and cover them with aluminum foil. Serve with butter once they have rested for five minutes.

Enjoy !

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