Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Preparation Time
2 mins
Cooking Time
30 mins
Total Time
32 mins
Calories
352 Calories
Recipe Instructions
Step 1
Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
Step 2
Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
Step 3
Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
Step 4
Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
Step 5
Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
