Cast Iron Seared Rib-Eye Steaks

Ingredients

• 2 boneless rib-eye steaks (1 to 1½ pounds each, about 1½ inches thick, trimmed)
• 2.5 tsp kosher salt (2–3 teaspoons; use Diamond Crystal (see notes for Morton or table salt))
• 1.5 tsp pepper
• 1 tbsp vegetable oil
• 6 tbsp unsalted butter
• 2 shallots (small, peeled and quartered through root end)
• 3 garlic cloves (lightly crushed and peeled)
• 5 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 tsp lemon zest (grated)
• 0.5 tsp flake sea salt

Steps

1. 1

   Sprinkle steaks evenly on both sides with kosher salt and place on a wire rack set in a rimmed baking sheet.

2. 2

   Refrigerate the steaks, uncovered, for at least 1 hour or up to 24 hours to dry-brine.

3. 3

   Pat steaks dry with paper towels and sprinkle with pepper. Heat a 12-inch cast-iron skillet over medium-high heat for 5 minutes.

4. 4

   Add oil to the skillet and heat until just smoking. Place steaks in the skillet.

5. 5

   Cook, pressing on the tops with tongs occasionally to ensure even contact with the pan, until lightly browned on the first side, about 2 minutes.

6. 6

   Flip steaks and cook until lightly browned on the second side, about 2 minutes.

7. 7

   Flip steaks again and reduce heat to medium-low. Continue to cook, flipping every 2 minutes, until steaks are well browned and meat registers 115 to 120 degrees (for medium-rare), which should take 7 to 12 minutes total.

8. 8

   Transfer steaks to a 13 by 9-inch baking dish and tent with aluminum foil.

9. 9

   Add butter to the fat left in the skillet and melt over medium heat.

10. 10

    Add shallots, garlic, thyme sprigs, and rosemary sprigs. Cook, stirring often, until browned butter solids cling to the edges of the garlic and shallots are deep golden brown, 2 to 4 minutes.

11. 11

    Remove skillet from heat and spoon the butter sauce and aromatics over the steak; tent with foil and let rest for 10 minutes. Set the skillet on a cool heatproof surface rather than the hot burner.

12. 12

    Transfer steaks to a cutting board, then return the sauce and aromatics, along with any accumulated juices from the baking dish, to the now-empty skillet.

13. 13

    Slice steaks on a slight bias. Return the sliced steaks to the skillet, arranging the aromatics around the slices.

14. 14

    Sprinkle steaks with lemon zest and flake sea salt. Serve.

Notes

Salting Rule: Use 1 teaspoon of kosher salt per pound of beef. This recipe was developed with Diamond Crystal kosher salt. If using Morton kosher salt, use 25% less; if using table salt, use 50% less. To prevent the skillet from retaining too much heat after making the sauce, ensure it rests on a cool surface while the steaks rest.

Nutrition per serving

• main
• steak
• cast iron
• seared
• dinner
• keto
• gluten-free