Cast Iron Ribeye
Servings 2
Ingredients
- 2 ribeye steaks about 1 inch thick, at room temperature
- 1 teaspoon sea salt divided
- ½ teaspoon black pepper divided
- 2 tablespoons avocado oil or olive oil
Instructions
- Pat 2 ribeye steaks dry with paper towels on all sides.
- Divide 1 teaspoon sea salt and ½ teaspoon black pepper. Use half of the salt and pepper on each steak, being sure to season both sides of the meat.
- Heat 2 tablespoons avocado oil in a cast iron skillet over medium-high heat until shimmering in the pan.
- Place the ribeye steaks in skillet and sear for 4-5 minutes on each side for medium-rare doneness. *See notes for cook time for other levels of doneness.
- Remove meat from skillet and let it rest for 5 minutes before serving.
Notes
- For the best sear, bring steaks to room temperature before cooking.
- To determine doneness, take the internal temperature at the thickest portion of the ribeye.
- rare: 120°F (49°C)
- medium rare: 130°F (55°C)
- medium: 140°F (60°C)
- medium well: 150°F (66°C)
- well done: 160°F (70°C)
- For food safety reasons, the USDA recommends cooking cuts of steak to a minimum internal temperature of 145°F (62.8°C).
Nutrition
Serving: 1 steak | Calories: 533kcal | Carbohydrates: 0.3g | Protein: 46g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 138mg | Sodium: 699mg | Potassium: 612mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 37IU | Calcium: 18mg | Iron: 4mg
