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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
  • 1 Airtight Container
  • 1 Tongs For safe handling and flipping of hot steaks
  • 1 Meat Thermometer For precise doneness control
  • 1 Baking Sheet with Wire Rack For resting steaks and keeping them warm in the oven

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 deeply seasons it from within. Ensure your cast-iron skillet is screaming hot before adding oil, then wait for the oil to shimmer to achieve a perfect, hard sear. Avoid overcrowding the pan; cook steaks in batches if necessary to maintain high heat and achieve proper browning. Always let the steak rest for at least 5-10 minutes after cooking to allow juices to redistribute, ensuring a tender and moist result. For added depth, consider basting with the melted butter and a crushed garlic clove or a sprig of rosemary during the final minutes of cooking.