Ribeye Steak Recipe

Now, two days before you plan to cook those steaks, you gotta season them real good with some Diamond Crystal(R) Kosher Salt. Just sprinkle about half a teaspoon on each side of the steak, then pop 'em in an airtight container in the fridge.

When you're ready to cook, take those steaks out of the fridge about 30 minutes beforehand. Sprinkle both sides with some black pepper for an extra kick of flavor. Get your cast iron pan nice and hot over medium-high heat, then add a little vegetable oil until it starts to shimmer. Carefully place those steaks in the pan and let 'em cook until they're nice and brown and seared on one side, about 4 to 5 minutes.

Flip those steaks over and add a teaspoon of butter on top. Let them cook for another 3 to 4 minutes, or however you like 'em done. If you need to cook in batches, don't worry - just keep the cooked steaks warm in a 170 degree F oven until you're ready to serve.

And there you have it, a delicious steak recipe that's been passed down through generations. Enjoy, y'all!.

Monique (okeefe-monique)

Eau Claire, United States

Welcome! In my kitchen, tradition meets creativity. Each recipe tells a story, blending new flavors with classic roots. Let’s cook meals that feed both the body and soul, sparking joy, laughter, and warmth. Join me in this culinary adventure, where every bite celebrates life!

Ingredients

• Bone in ribeye

• Qty. 2 pounds (907g)

• Kosher Salt

• Qty. 6g

• Black pepper

• Qty. 3g

• Extra Virgin Olive Oil

• Qty. 1 tablespoon (14g)

• Unsalted Butter

• Qty. 2 tablespoons (28g)

• Garlic

• Qty. 3 cloves (9g)

• Fresh thyme

• Qty. 2.5 sprigs (8g)

• Fresh Rosemary

• Qty. 2.5 sprigs (13g)

• Sea Salt

• Qty. 6g

Price