Rib Eye Steak Recipe
Delicious and moist every time
Servings 4 servings
Calories 214kcal
Equipment
- Heavy bottom stainless steel or cast iron skillet
Ingredients
- 4 rib-eye steaks
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon butter
Instructions
- Pat dry the steaks.
- Generously rub salt all around with your hands and set aside for 40 minutes.
- Pat dry, season with black pepper.
- Heat the pot and then heat the oil until sizzling when tested with a bread crumb.
- Gently place the meat on the pot.
- Flip the steaks when they move easily from the bottom and the bottom has turned brown after 2,5-3 minutes. Use a spatula not to pierce the meat and let the juices out.
- Cook again for another 2,5-3 minutes. Check temperature with internal temperature if available.
- In the last minute add a teaspoon of butter and spoon it on the steaks for additional flavour.
- Remove from the pan and let rest for up to 10 minutes and serve.
Notes
Test the warmth of pan/skillet by using a drop of water. If stays not warm enough, if makes a few bubbles floating around ready, if will small bubbles all around the place, too hot.
Test warmth of oil by adding a piece of bread or similar to the pan/skillet when it starts to sizzle the oil is warm enough.
Do not skip resting, as during resting the temperature of the meat equals all around the meat and the internal juices get thicker.
Enjoy!