Ingredients (5)
- 2 bone-in rib-eye steaks, each 1- to 1 1/2-inches thick and well marbled
- Kosher salt
- Freshly cracked black peppercorns
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (1/4 stick)
Nutritional Information
- Calories585
- Fat50.82g
- Saturated fat20.35g
- Trans fat2.41g
- Carbs0.37g
- Fiber0.15g
- Sugar0.01g
- Protein32.3g
- Cholesterol134.26mg
- Sodium88.6mg
- Nutritional Analysis per serving (4 servings) Powered by
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In this classic French dish, well-marbled, high-flavor rib-eye steaks are seasoned with salt and plenty of cracked black peppercorns, seared on the range and transferred to a hot oven to finish cooking. They’re basted with butter, that both flavors the steaks and yields a scant, rich sauce.
For additional meaty inspiration, check out our Basic Grilled Steak, Flank Steak Teriyaki, and Easy Seared Steak.
Tips for Beef
Tip
How to Thaw Beef
As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.
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Next: How to Freeze Beef
Tip
How to Freeze Beef
In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.
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2 of 3
Next: How to Store Beef
Tip
How to Store Beef
For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
Never refrigerate raw meat if it’s been sitting out beyond two hours.
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3 of 3
Next: How to Thaw Beef
Instructions
- 1Blot the steaks dry with paper towels and season all over with plenty of kosher salt and freshly cracked black peppercorns. Let stand at room temperature for 1 hour to take the chill off the steaks and allow the salt to permeate the meat.
- 2Preheat the oven to 425°F. In a large, heavy cast iron pan over medium-high heat, warm the olive oil until very hot and nearly smoking.
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3Add the steaks and let sear for about 2 minutes without turning.
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Turn the steak and let sear for another 2 minutes until both sides of the steak have a nice brown crust. Drain off the oil. -
4Add the butter to the pan and flip the steaks a few times to coat with the butter. Transfer to the oven to finish cooking. Let the steaks roast in the oven for 1 minute, then, using a spoon, baste the steaks with the butter. Let roast for another 1 minute.
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- 5Use an instant-read digital thermometer to take the temperature of the meat: it should measure 125°F for medium-rare. (If you like your steak a bit rarer, decrease the oven time by 1 minute or so, so the steaks read 120°F; for medium, increase the oven time by 1 to 2 minutes, until the steaks read 130°F.)
- 6Remove the steaks from the pan and transfer to a platter or cutting board. Tent loosely with foil and let rest for 10 minutes. Slice the steaks and serve.
Turn the steak and let sear for another 2 minutes until both sides of the steak have a nice brown crust. Drain off the oil.
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