Steakhouse Style Ribeye (Print Version)

# Ingredients:

→ Base

01 - Thick-cut ribeye steaks (1.25 inch)

→ Cooking Fats

02 - Olive oil
03 - Butter pats

→ Seasonings

04 - Salt
05 - Black pepper

→ Optional

06 - Cowboy butter for serving

# Instructions:

01 - Let steaks reach room temperature 30-60 minutes
02 - Pat dry, season generously with salt and pepper
03 - Get cast iron very hot with oil
04 - 4 minutes per side, add butter after flip for medium-rare
05 - Let steaks rest 5-10 minutes before slicing

# Notes:

01 - Will produce some smoke - ventilate well
02 - Best cooked medium-rare (130-135°F after rest)
03 - Slice against grain

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