Salt and Pepper Ribeye Steak

Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.

Step: 1

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.

Step: 2

Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.

Step: 3

Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.

Step: 4

Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.

Step: 5

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.

Per Serving: 352 calories; protein 25g; carbohydrates 0.3g; fat 27.2g; cholesterol 91.2mg; sodium 1024mg.

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