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Salt and Pepper Ribeye Steak

Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 3390.5 kcal

Equipment

  • 1 Cast-iron skillet Essential for high-heat searing to develop a rich crust.
  • 1 Airtight Container For the 48-hour dry brining process.
  • 1 Tongs For safely flipping steaks without piercing.
  • 1 Instant-Read Meat Thermometer Crucial for precise internal temperature and desired doneness.
  • 1 Oven For keeping cooked steaks warm if cooking in batches.

Ingredients
  

Main

  • 6 8 ounce rib-eye steaks
  • 1 tablespoon Diamond Crystal kosher salt
  • 1 ½ teaspoons ground black pepper
  • 1 tablespoon vegetable oil or as needed
  • 2 tablespoons unsalted butter

Instructions
 

  • Salt both sides of steaks with 1/2 teaspoon Diamond Crystal kosher salt per steak. Place steaks in an airtight container and refrigerate 48 hours.
  • Remove steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steaks with black pepper.
  • Heat a cast-iron skillet over medium-high heat until very hot. Add vegetable oil; heat until oil shimmers.
  • Carefully place steaks in skillet. Cook until brown and hard-seared on one side, 4 to 5 minutes.
  • Flip steaks; top with 1 teaspoon butter. Cook until desired doneness, or 3 to 4 minutes more. You may need to cook steaks in batches depending on the size of your cast-iron skillet. Keep cooked steaks in a 170 degrees F ( 77 degrees C) oven until ready to serve.

Notes

The 48-hour dry brine is crucial; it tenderizes the meat and intensifies flavor by drawing out and reabsorbing seasoned juices. Ensure steaks are thoroughly patted dry before salting and cooking for optimal crust development. A very hot cast-iron skillet is paramount for a perfect sear; don't overcrowd the pan to maintain high heat. Use an instant-read thermometer for precise doneness, aiming for 130-135°F (54-57°C) for medium-rare before resting. Always rest the steak for 5-10 minutes after cooking; this allows juices to redistribute, ensuring a tender and succulent final product. Consider adding a sprig of rosemary or a smashed garlic clove to the butter for aromatic basting during the second sear.