HOW TO COOK RIBEYE STEAKS ON THE STOVE RECIPES

Steps:

• Prep the steaks. Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
• Prepare the rest of the ingredients. Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.
• Season the steaks. Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
• Heat the pan. Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
• Cook the steaks. Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
• Flavor and baste the steaks. Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.
• Rest the steaks (optional). Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired.
• Carve the steaks. Transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately with the pan juices or pan sauce.

Steps:

• Let the steak come to room temperature. Open the package and blot the steak dry with paper towels. Let the steak sit at room temperature for about 30 minutes on the counter; this helps it cook more evenly.
• Heat the skillet under the broiler 20 minutes before cooking. Turn on your oven's broiler to high and place an oven rack 6 to 8 inches below the broiler element. Put the skillet on the rack to heat up with the oven.
• Rub the steak with oil. Drizzle a little oil over the steak and use your fingers or a brush to spread it evenly over the steak and on the sides. Sprinkle with half the salt and a few grinds of fresh pepper. Flip the steak and repeat on the other side.
• Place the skillet over high heat. Turn on a stove burner to high heat. Carefully remove the hot skillet from the oven using an oven mitt. Place it on the stovetop burner.
• Sear the steak for 30 seconds. Use kitchen tongs to place the steak in the middle of the hot pan. It should sizzle immediately. Sear for 30 seconds.
• Flip and sear the other side for 30 seconds. Flip the steak and sear the other side for 30 seconds.
• Broil the steak for 2 minutes. Carefully put the skillet back below the broiler. Close the oven door and cook the steak for 2 minutes.
• Flip and broil another 2 minutes. Pull out the skillet and carefully flip the steak using the tongs. Return to the oven and cook for an additional 2 minutes. At this point your steak will be medium-rare; if you prefer your steak closer to medium, add another 2 minutes to the oven time.
• Rest the steak. Take the steak out of the oven and transfer it to a clean cutting board. Tent it loosely with aluminum foil and let the steak rest for about 5 minutes.
• Slice and serve. Slice the steak and fan slices out on each plate. Serve immediately.