Salt and Pepper Ribeye Steak

Recipe View 5 mins Generously salt both sides of each steak with 1/2 teaspoon of Diamond Crystal® Kosher Salt (or slightly less if using table salt). (5 minutes)

Recipe View 48 hrs Place the salted steaks in an airtight container or resealable plastic bag, ensuring they are in a single layer. Refrigerate for 48 hours. (48 hours)

Recipe View 30 mins Remove the steaks from the refrigerator 30 minutes before cooking. This allows the steaks to come closer to room temperature, promoting more even cooking. Pat the steaks dry with paper towels and sprinkle both sides generously with freshly ground black pepper. (30 minutes)

Recipe View 5 mins Heat a cast-iron skillet over medium-high heat until it is very hot. The skillet should be hot enough to sizzle a drop of water almost instantly. Add the vegetable oil and heat until it shimmers, indicating it's ready for searing. (5 minutes)

Recipe View 5 mins Carefully place the steaks in the hot skillet, ensuring they are not overcrowded. Cook the steaks until a deep brown crust forms on the first side, about 4-5 minutes. Avoid moving the steaks during this time to maximize the sear. (4-5 minutes)

Recipe View 4 mins Flip the steaks and top each with 1 teaspoon of unsalted butter. Continue cooking until the steaks reach your desired level of doneness, about 3-4 minutes more for medium-rare. Use a meat thermometer to ensure accuracy: 130-135°F (54-57°C) for medium-rare, 135-145°F (57-63°C) for medium. (3-4 minutes)

Recipe View 0 mins If necessary, cook the steaks in batches to avoid overcrowding the skillet. This ensures proper searing and even cooking. Once cooked, transfer the steaks to a wire rack set over a baking sheet and keep them warm in a preheated 170°F (77°C) oven until ready to serve. (Variable time)

Recipe View 7 mins Let the steaks rest for at least 5-10 minutes before slicing against the grain and serving. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (5-10 minutes)