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
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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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2016
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 minutes is probably safe. Not everyone on this site is a professional chef and gets food safety. Frying for 3-4 minutes per side on a medium-hot cast iron and not touching it, moving it, poking it, lifting it, or otherwise molesting it so it cooks and gets golden is key to medium rare and a beautiful steak. Honor your loved ones; serve them the best looking and tasting food! At the last minute of cooking time, adding a mixture of 1/4 tsp thyme, 1 minced clove fresh garlic and upping the butter to 1-1/2 tbsp, letting it melt into the pan, then spooning the butter over the cooked steaks, lifting the pan and swirling it around them as they stand in the pan for 3 minutes after cooking is complete (removed from the burner, but still in the cast iron pan) is the way to go. Let them stand covered in the pan for another 2 or 3 minutes while you plate up the sides and then serve right away. Read More
(42)

Most helpful critical review

Rating: 3 stars
12/23/2019
lol I wouldn't call it the best steak I've ever had. I did the whole 48 hours thing with salt and pepper like it said. Room temp about 3 min on one side flipped it over butter that was about it. Yeah simple but not something to write home about. For people who thought it was the best thing ever I guess they don't get out. Read More
33 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/22/2016
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 minutes is probably safe. Not everyone on this site is a professional chef and gets food safety. Frying for 3-4 minutes per side on a medium-hot cast iron and not touching it, moving it, poking it, lifting it, or otherwise molesting it so it cooks and gets golden is key to medium rare and a beautiful steak. Honor your loved ones; serve them the best looking and tasting food! At the last minute of cooking time, adding a mixture of 1/4 tsp thyme, 1 minced clove fresh garlic and upping the butter to 1-1/2 tbsp, letting it melt into the pan, then spooning the butter over the cooked steaks, lifting the pan and swirling it around them as they stand in the pan for 3 minutes after cooking is complete (removed from the burner, but still in the cast iron pan) is the way to go. Let them stand covered in the pan for another 2 or 3 minutes while you plate up the sides and then serve right away. Read More
(42)
Rating: 5 stars
10/10/2014
Really good and simple steaks were juicy with great flavor Read More
(14)
Rating: 5 stars
07/11/2016
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 carrots in the drippings left in the skillet. perfection! Also, I wasn't able to get the steaks 2 days ahead, so I salted them this morning, about 10 hours ahead of cooking and let them sit on the counter 2 hours before cooking. I have 2 preschoolers, so I let their steak go an extra 2 minutes in the skillet. ours were medium well following the recipe and the kids' was between that and well done. My husband is a steak guy all around and said it was the best steak he had ever had. Thanks for making me a success tonight! :) Read More
(13)
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Rating: 5 stars
11/25/2014
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 bring for 2-3 days. I will do this again. My husband and my new favorite way of making steaks! Read More
(8)
Rating: 5 stars
01/01/2015
Brought steak to room temperature delicious. Read More
(6)
Rating: 5 stars
04/05/2015
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 terrible in comparison. I am excited to try cook the t-bones with this ribeye recipe. After covering the steaks in salt I stuck them single layer in a 1 gallon zip lock bag sucked the air out and let them sit in the fridge as instructed. I also used a thermometer and pulled them off right at 125 degrees. They were PEFERCTLY medium rare. Read More
(4)
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Rating: 5 stars
07/23/2019
This is always how I make my ribeye steaks and it’s always soooo good. Good job to the original poster of this recipe for getting it out there that less is more and a steak sometimes has WAY more flavor with good ol’ salt and pepper and always butter! Just to be clear here because I read the reviews on this recipe, the instructions never said to leave the meat out for 2 hours or frankly any longer than “30 minutes prior to cooking” - you’ll always get good flavor with brine/seasoning/marinating THEN refrigerating! If too salty, just use less salt next time! I prefer to finish my ribeyes in the oven after a good browning on both sides (usually 3-4 mins MAX) and occasionally like to add rosemary sprigs on top when butter is melting :) Read More
(3)
Rating: 5 stars
02/16/2016
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. This was delicious. And so easy. Read More
(3)
Rating: 5 stars
09/09/2018
Love Rib Eyes and this compliments the Steaks beyond belief, made as directed and melted butter with herbs and garlic then refroze it and than used on the Steaks ...... Awesome! Caramelized 4 medium onions and chopped up cilantro for some steak street tacos! Read More
(2)
Rating: 3 stars
12/23/2019
lol I wouldn't call it the best steak I've ever had. I did the whole 48 hours thing with salt and pepper like it said. Room temp about 3 min on one side flipped it over butter that was about it. Yeah simple but not something to write home about. For people who thought it was the best thing ever I guess they don't get out. Read More
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