Cooking the steak in this way will allow the fat to brown well and form a wonderful crust on its surface while keeping the center of the steak soft and moist. Ribeye steak should be seared in a hot cast iron pan on all sides, then finished in an oven at a high temperature.
By far, my favorite cut of steak is the ribeye, with the New York strip coming in a very close second place.
You can cook ribeyes at home, but only with a well-seasoned cast-iron pan, which is the only way to get a decent sear on your steaks.
HERE IS THE LIST OF THE INGREDIENTS NEEDED TO MAKE MY « RIBEYE STEAK »:
Good-quality Ribeye steaks, I used 2 1 lb. each.
2 small spoons.Of kosher salt.
½ small spoons.Of freshly ground black pepper.
2 large spoons.Of softened butter.
TO ADD FLAVOR, YOU CAN USE: