Rating: 4.5 stars
32 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

prep:
2 days
cook:
30 mins
total:
2 days 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.

  • Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.

  • Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.

  • 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

352 calories; protein 25g; carbohydrates 0.3g; fat 27.2g; cholesterol 91.2mg; sodium 1024mg. Full Nutrition
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