Marilyn Mossman’s Ribeye Steak

Boneless Ribeye Steak
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0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Two 1-1/2 inch ribeye steaks
  2. Kosher salt
  3. 1TB butter
  4. Freshly ground pepper, to taste
Instructions
  1. Salt steaks liberally with kosher salt one day ahead of cooking and refrigerate
  2. Place steak on roasting tray with drip pan
  3. Put steaks in 300º oven until it reaches internal temp of 123º (about 1 hr)
  4. Heat a cast iron pan on the stove (with oil, if needed) on high temp
  5. Sear 1-2 minutes on each side
  6. Place a pat of butter on each steak and let it rest for 10 minutes
  7. Add pepper if desired
Notes
  1. Steak is cooked medium to medium-rare. Take it to 125º or more if you prefer more well-done.
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calories
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fat
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