Prep Time: 90 mins
Cook Time: 15 mins
When it comes to beef, the ribeye is hard to beat. High marbling makes for a tender, juicy steak that’s perfect on its own or served with a traditional sauce. (Check out our homemade steak sauce recipe). Pair this tender cut with a rich, bold red like Cabernet Sauvignon, Zinfandel or Malbec or an ale, stout or porter for the beer lover.
2 (8 oz) Boneless Ribeye Steaks, each about 1 1/2 to 2 inches thick
Brookshire’s Olive Oil
Brookshire’s Ground Black Pepper
Bring steaks to room temperature. Season generously with kosher salt; let sit for 1 hour. When ready to cook, heat oven to highest setting. Place large cast-iron skillet on stovetop; heat on highest setting. Turn on hood fan as the cooking process will cause smoke. Brush steaks lightly with oil; sprinkle both sides with pepper.
Immediately place steaks in the middle of the hot, dry skillet and cook for 30 seconds without moving. Turn with tongs; cook 30 more seconds. Put pan straight into the oven for 2 minutes. Flip steak; cook for 2 more minutes. (This timing is for medium-rare steak. If you prefer medium, add 1 minute to both oven turns. You can also use a digital thermometer to check for doneness. Perfect medium-rare is 128 to 130° F.)
Remove steak from skillet. Cover loosely with foil; let rest for 5 to 10 minutes. Serve whole, or thinly sliced and fanned on plate.
Calories Per Serving: 380, Fat: 33 g (14 g Saturated Fat), Cholesterol: 80 mg, Sodium: 60 mg, Carbohydrates: 0 g, Fiber: 0 g, Protein: 15 g.
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How to Choose the Best Ribeye Steak
The main characteristic to look for when selecting a ribeye is ample marbling, with a modest amount of edge fat and preferably no gristle. Prime grade steaks offer the highest marbling of all the beef grades, which is responsible for the tender meat and juicy flavor these steaks are known for. Ribeye steaks are best when cut between 1 ½ – 2 inches thick.
Great Steak Side Dishes
It’s pretty hard to go wrong with sides when they’re paired with the king of steaks. For a meal on the lighter side, try tasty seasonal salads like Arugula, Pear & Blue Cheese Salad or fresh Tomato Salad with Red Onion, Basil and Balsamic Vinegar, or opt for grilled or roasted vegetables like Cilantro-Lime Butter Corn or Garlic-Roasted Broccoli. For a more traditional approach, choose potatoes and serve them mashed, baked or au gratin alongside Buttery Green Beans or Honey-Glazed Carrots.