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Iron Skillet Ribeye Recipe

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This recipe for Iron Skillet Ribeye is from Cleghorns Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ribeye steaks, 1 inch thick
Coarse sea salt & coarsely ground black pepper
1 tablespoon cooking oil
2 tablespoons butter
Directions:
Directions:
Remove steaks from the fridge and season both sides with salt and pepper to taste or use your favorite meat seasoning blend. Let the steaks rest 45-60 minutes to come to room temperature.

Pre-heat oven to 450 degrees. Heat a seasoned cast-iron skillet to medium-high or high and add the cooking oil. The pan should be VERY HOT in order to create a proper sear on both sides of the steak.Place steaks into the hot pan (it should sizzle). Make sure not to crowd the pan. (If you're cooking more than 2 or 3 steaks you may need to use two pans.

Let the steaks cook for 2 minutes on each side. Using an oven mitt, transfer the pan into the oven and let it cook for 4-5 more minutes. This will create a medium, pink center. If you want it medium rare or rare, try 2-4 minutes. IMPORTANT: For smaller, leaner steaks you'll want to keep it in the oven no longer than 2 minutes, even less if you want to achieve medium rare. For larger, fattier cuts, 4-6 minutes will achieve a pink center.

Remove pan from the oven. Using tongs, place the steaks on a cutting board or plate, cover loosely with aluminum foil and let rest for 7-10 minutes without cutting into it. A few minutes before serving, top each steak with a tablespoon of butter. Give it a minute to melt over the steak, then serve.
Personal Notes:
Personal Notes:
We're big fans of grilled steaks, but were all set to grill on a holiday and realized we were out of gas for the grill. So this recipe is adapted from Alton Brown's instructions online. We were very happy with the results!

 

 

 

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