This is the most simple meat to cook for me. It doesn't need much other than a little salt & pepper and they cook fairly quickly. I love my steaks Medium, not Medium Rare because it's too pink and definitely not Medium Well or Well Done because there is simply not enough pink. I love my steaks Medium. Yesterday's steak was perfectly cooked and basted in butter. The crust came out the perfect color of brown that I needed. I spent more time with the butcher picking out steaks then cooking them. It took 12 minutes from start to finish and I have several different meals that I'll be using these steaks for this week.
I specifically went to the grocery store with the intention of choosing 3 perfect ribeye steaks to cook. It took me 45 minutes at the counter arguing with the butcher behind the glass. I ultimately ended up leaving with 3 steaks for under $50.
As soon as I got home, I patted the steaks dry and seasoned the absolute hell out of them with kosher salt and cracked black pepper. That's it. Nothing else. Salt and pepper for the win. I seasoned both sides and let them sit on my counter for about 30 minutes to allow them to come to room temperature & fully absorb the seasoning on them.
After heating my cast iron skillet on high heat with Avocado Oil, I added the steak and basked in the ambiance of the sizzle until it was time to flip it over.
It was not until after the first flip that I realized that multi-tasking between cooking, making a video for snapchat and photographing this entire process was hard. I was stressed out trying not to miss anything for you guys and everything happened so fast.
The final result (once I added a fried egg and homestyle potatoes) was L-O-V-E. I couldn't wait to dive into my plate. I added a tablespoon of sour cream and went all the way in. Don't judge me, sour cream and potatoes are everything. You should seriously try it when you make this recipe... I hope you enjoy!
- 16-24 oz. Ribeye Steak
- 1/3 c. Avocado Oil
- 4 Tbsp. Butter, unsalted
- Kosher Salt
- Cracked Black Pepper
- Herbs of your choice
- Using paper towels, completely dry the steak.
- Season on all sides and edges with kosher salt and pepper. Don't be stingy. The steak appreciates the love you have to offer. Allow the steak to sit at room temperature with salt & pepper for 15-30 minutes.
- Heat the avocado oil in a 12-inch cast iron skillet over high heat until smoke begins to rise.
- Slowly add the steak to the oil. At this point, you should flip the steak about every 2 minutes until you see a crust golden in color. This takes about 6-7 minutes.
- Add butter to the skillet and allow to cook. Remember to flip the steak once every 2-3 minutes to prevent over browning. If there are any lighter spots on the steak, tilt the pan so the butter collects at the bottom and pour it over the steak.
- Once the steak has reached the desired temperature (130 for medium rare, 140 for medium) immediately take it out of the pan and let it rest for 5-10 minutes. Allowing a steak to rest is essential as it allows the juices of the steak to redistribute back to the meat.