Ingredients
2 tablespoon Butter
2 Rib eye steaks (around 1¼ pound each), at room temperature
1 tablespoon Avocado oil (or another high smoke point oil like canola)
1 teaspoon Freshly ground black pepper
2 teaspoons Kosher salt
Instructions
Step 1: Prepare the oven. Preheat it to 500 degrees F.
Step 2: Using paper towels, pat dry the steaks, then season all sides with salt and freshly ground pepper. Allow the meat to stand for about 30 minutes at room temperature.
Step 3: Heat the oil in a large cast-iron skillet over high heat. Once the oil is very hot, adjust the heat to medium-high. Add the steaks and sear for about 3 to 5 minutes until the first side is crusty. Sear the sides, flip and continue to sear the other side for another 3 to 5 minutes.
Step 4: Into the preheated oven, transfer the hot skillet and bake for about 3 minutes for medium-rare or approximately 5 minutes for medium.
Step 5: To a cutting board or warm plate, transfer the steaks and loosely tent with foil. Allow the steaks to rest for about 5 minutes.
Step 6: Before serving, top the steaks with butter. You can serve the steaks, whole or you can slice each across the grain. Enjoy!
