2 Rib eye steaks (around 1¼ lb. each), at room temperature

2 tsp. Kosher salt

1 tsp. Freshly ground black pepper

1 Tbsp. Avocado oil (or another high smoke point oil like canola)

2 Tbsp. Butter


Preheat oven to 500° F

Pat the steaks with paper towels to dry.

Season the rib eye steaks all over (even the edges) with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.

Heat a large cast-iron skillet with oil on high to get it very hot. Turn is down slightly to medium-high before adding the steaks.

Add the steaks and cook over medium-high heat until crusty on the bottom, about 3-5 minutes, then sear the sides. Turn steaks over and sear for 3-5 minutes.

Very carefully, using oven mitts, transfer the hot skillet to the preheated oven.

Leave in the oven for about 3 minutes for medium rare steaks or for about 5 minutes for medium steaks.

Transfer the steaks to a cutting board or a warm plate and loosely cover with foil.

Let them rest for 5 minutes. Top with butter and they are ready!

Serve the steaks whole or slice the meat across the grain and serve.


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