Ingredients
Equipment
Method
- Remove the ribeye steak from the fridge and let it sit at room temperature for 30 minutes.
- Pat the steak dry with paper towels and season both sides generously with salt and pepper.
- Heat a cast-iron skillet over medium-high heat until hot, then add olive oil.
- Place the steak in the pan, searing for 4-5 minutes without moving it to develop a crust.
- Flip the steak using tongs, add butter, and baste while cooking for another 3-4 minutes for medium-rare doneness.
- Remove from heat and let rest for 5 minutes before slicing and serving.
Nutrition
Notes
For extra flavor, consider adding garlic powder or fresh herbs like rosemary or thyme while cooking. Leftovers can be stored tightly wrapped in the refrigerator for up to three days.