Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time P2DT30m
Yield 6
Number Of Ingredients 5
Steps:
- Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
- Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
- Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
- Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
- Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
Nutrition Facts : Calories 351.9 calories, Carbohydrate 0.3 g, Cholesterol 91.2 mg, Fat 27.2 g, Fiber 0.1 g, Protein 25 g, SaturatedFat 11.3 g, Sodium 1024 mg
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