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Salt and Pepper Ribeye Steak

Rated as 4.53 out of 5 Stars
247

"Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor."
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Ingredients

2 d 30 m servings 352
Original recipe yields 6 servings

Directions

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  1. Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal(R) Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
  2. Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
  3. Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
  4. Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
  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.

Nutrition Facts


Per Serving: 352 calories; 27.2 0.3 25 91 1024 Full nutrition

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Reviews

Read all reviews 14
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very simple, needs just a few tweaks to this recipe to make it better. Letting the steaks sit on the counter for 2 hours can be dicey, depending on weather and kitchen conditions; I think 30-40 ...

Most helpful critical review

To salty for us.

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Very simple, needs just a few tweaks to this recipe to make it better. Letting the steaks sit on the counter for 2 hours can be dicey, depending on weather and kitchen conditions; I think 30-40 ...

Really good and simple steaks were juicy with great flavor

OH MY GOSH. I thought this was going to be a boring steak, however, it was in fact the best steak I've ever eaten. So moist, flavorful. Sometimes simpler really is better. I let the steaks bri...

Brought steak to room temperature, delicious.

Just made these tonight for my husband's birthday and they were a huge hit! I was able to fit 3 large steaks in my 10 inch cast iron skillet. While the steaks were resting I sautéed some sliced ...

These steaks were incredible. My brother declared it to be "the best steak he had ever eaten" and we were beef farmers growing up. I had made t-bones from the same cow a week prior and they were...

The steak was out of the refrigerator for a couple hours. I put the salt and pepper on and rubbed it in. Added a little garlic powder, and let stand for 30 minutes, then followed the directions...

Made this exactly per recipe and it was the best steak ever! So tender and juicy and the best part, so simple to make. Will repeat this for New Year's Eve. We don't have steak often, but this...

I like mine medium well, and brining for two days helped tenderize it. Liked that it was simple and not "overthought". Made with fries. Yum!