Things You'll Need
16-oz. ribeye steak, 2 inches thick
1 to 2 tbsp. of olive oil
There's nothing like a thick ribeye steak. It may be something you order for special occasions at your favorite steakhouse. You don't have to wait for a night on the town to enjoy this delicious meal. Best of all, you don't have to pay the big bucks either. There are some steps to follow or you could end up with a steak that is burnt on the outside and raw in the middle. Once you learn this technique, a delicious ribeye steak is only a few steps away.
Bring the steak to room temperature. This may sound odd, but this is an important step when cooking any steak. Allowing the steak to sit on the countertop for 5 to 10 minutes will prevent the steak from being shocked when it hits the hot pan. If the steak does become shocked, the fibers of the meat will tighten up and make the steak tough.
Season the steak. A great ribeye steak doesn't have to be complicated. You can choose to use a steak seasoning or simply mix together garlic powder, sea salt and fresh cracked black pepper. A properly seasoned steak allows the flavor of the meat to come through. The seasoning should only be used to accent the flavor of the steak.
Heat a cast-iron skillet over medium-high heat. You'll want the skillet to be hot so that you'll be able to sear the meat quickly.
Sear the outside of the meat. Once the skillet is hot, add 1 to 2 tbsp. of olive oil and quickly sear the outside of the steak. Because the meat is at room temperature and the skillet is hot, this shouldn't take more than 5 to 10 minutes.
Move the skillet to a 350-degree Fahrenheit oven. The oven offers a gentler form of heat. This allows the inside of the steak to cook without having the outside burn.
Bake until the steak reaches the desired doneness. If you want a medium-rare steak, bake the steak for 5 to 10 minutes. A medium-well steak will take 10 to 20 minutes. A well-done steak will take 20 to 30 minutes. The exact times will depend on your oven.
Allow the steak to rest after it comes out of the oven to ensure that the juices redistribute.
Use a meat thermometer to ensure the proper level of doneness is achieved.