Instructions

• Preheat the oven to 450°F (230°C).
• Remove the 2 ribeye steaks from the refrigerator and let them sit at room temperature for 15–30 minutes.
• Pat the steaks dry with paper towels. Evenly sprinkle the 1 teaspoon kosher salt and the 1/4 teaspoon freshly ground black pepper over both sides of the steaks; rub the seasonings lightly into the meat.
• Heat a large oven-safe cast-iron skillet over high heat. Add the 1 tablespoon extra virgin olive oil and heat until the oil is shimmering.
• Carefully lay the steaks into the hot skillet away from you to avoid splatter. Sear the first side for 1–2 minutes, until a deep brown crust forms. Flip the steaks and sear the other side for 1–2 minutes.
• After flipping and searing the second side, place one piece of the unsalted butter (half of the 1 tablespoon, already cut into 2 pieces) on top of each steak.
• Insert an oven-safe digital thermometer into the center of one of the steaks (preferably the thickest). Transfer the skillet to the preheated oven.
• Set the thermometer alarm to 5°F (≈2–3°C) below your desired final temperature: - Rare: target 125°F (52°C) → set to 120°F (50°C) - Medium-rare: target 135°F (57°C) → set to 130°F (55°C) - Medium: target 145°F (63°C) → set to 140°F (61°C)
• When the thermometer alarms, carefully remove the skillet from the oven. Immediately transfer the steaks to a plate or serving platter.
• Tent the steaks loosely with foil and let them rest for 5–10 minutes before serving.