- 2 bone-in ribeye steaks, about 1 1/2-inches thick, 1 pound each
- Sea Salt
- Fresh ground pepper
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Optional Fresh herbs
1. Pat steaks dry with paper towels and season liberally with salt. Set aside to rest at room temperature for 40 minutes.
2. Heat oil in a large stainless steel or cast iron skillet over high heat until heavily smoking. Season steaks with generous cranks of fresh-cracked pepper, then place in the pan to cook. Flip frequently with tongs for 6 to 12 minutes until your desired steak temperature is reached.
How will you know if your steak is done?
Place your thumb and finger together lightly, without asserting any real pressure. With your other hand, lightly poke the ball of your palm. The feel, or resistance, indicates how firm your steak should be for the desired doneness, depending on which finger you are pressing against your thumb. For rare steaks, make a circle with your index finger and thumb, press the ball on the palm side of your thumb. Compare the "give" with that of your steak. For medium-rare steaks, make a circle with your middle finger and thumb, press the ball of thumb to compare. For medium steaks, make a circle with your ring finger and thumb, press the ball of thumb to compare.
3. Add butter and optional fresh herbs to pan and continue to cook for an additional 2 minutes.
4. Remove from pan and tent loosely with foil. Allow to rest for at least 5 minutes before serving.