Skillet Ribeye Steak is a delicious way to prepare steak. Sometimes you want a steak, but the weather isn’t cooperating with outside grilling, Maybe you ran out of charcoal, or you live in a place where you can’t grill. This recipe is an equally good alternative. The steak is seared to perfection. The truffle, and thyme butter bring out the best flavor of the meat. Who says you can’t cook a steak in a skillet? Here’s how I do it, and I’m always happy with the results.
Skillet Ribeye Steak Recipe
Skillet Ribeye Steak
Equipment
- 10-12 inch cast-iron skillet
Ingredients
- ribeye steak 1 1/2 inches thick, about 12 ounces
- truffle oil olive oil infused with truffle flavor
- truffle salt
- cracked black pepper
- 2 tbsp butter
- 2 tsp fresh thyme leaves
Instructions
- Put dry skillet in oven, then heat to 500 degrees.
- Bring steak to room temperature while oven comes up to temperature. Lightly rub steak in truffle oil on all sides. Generously apply black pepper and truffle salt to all sides of steak.ribeye steak, truffle oil, truffle salt, cracked black pepper
- Once oven is 500 degrees, remove skillet from oven and place on range on high setting for five minutes.
- Sear steak on skillet without moving for 30 seconds.
- Flip steak and sear for another 30 seconds.
- Put skillet and steak back into the hot oven for 3 1/2 minutes. Flip steak and bake for another 3 1/2 minutes.
- Remove from oven and skillet and loosely tent with foil for 2 minutes.
- While steak is resting put butter into the skillet along with thyme.2 tbsp butter, 2 tsp fresh thyme leaves
- Quickly toss steak on both sides in butter to coat, then put back onto cutting board and rest under foil for a few more minutes.
- Slice into 1/2-inch slices and fan-out onto plate.
PRIVATE NOTES
Nutrition
More Information
Notes on searing steak
The trick to getting a good sear is to use an extremely hot and dry skillet. When you place the steak on the skillet, keep it still. Don’t move it until you flip it over, then don’t move it until you are done. This will allow the steak to develop a slight charring on the outside. This will lock in the juices, enhancing the flavor and visual appeal.
This steak would be equally delicious without the truffle oil and truffle salt. Just use sea salt and black pepper. If you want an alternative sauce, try my Balsamic Red Wine Reduction Sauce. It’s delicious on Skillet Ribeye Steak!
Sourcing Meat Locally
If you can source your meat locally, there are several good reasons to do so. You are supporting small farms that typically use sustainable techniques. Because the meat doesn’t need to be transported very far, this cuts down on the emissions required to process and deliver it, and it helps it to be more budget friendly too. You also keep your dollars local, which helps support your community. Happier cows that feed on natural diets make for better tasting meat than the beef produced in factory-farms where they are pumped full of steroids and antibiotics. For more information on this topic, check out this blog entry from Spring Power & Gas, 5 Benefits of Buying Your Meat Locally.
Related Recipes
Smoked Reverse Seared Tomahawk Ribeye
Char-grilled Ribeye Steak
Garlic Parmesan New Potatoes
Care to comment? I'd love to read it. Please be cool, respectful, relevant, positive or constructive, and leave an actual comment. Thanks!