Cast Iron Ribeye Steak with Herbed Butter

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Start to finish: 50 minutes
Impresses: 4

Ingredients

2 16-ounce bone-in ribeye steaks
2 tablespoons kosher salt, divided
Freshly ground black pepper, to taste
Seasoned salt, to taste
Garlic powder, to taste
Onion powder, to taste
4 tablespoons salted butter, room temperature
2 tablespoons fresh herbs, such as rosemary, thyme and oregano, chopped
2 tablespoons grapeseed oil

Method

One hour before cooking, remove steaks from the refrigerator and season liberally on both sides with half the kosher salt. Return to the refrigerator. (This can also be done the night before or morning of.)

Thirty minutes before cooking, remove steaks from the refrigerator and season with remaining kosher salt, freshly ground black pepper, seasoned salt, garlic powder and onion powder, to taste. (Approximately ¼ teaspoon of each per side.)

Allow steaks to come up to room temperature. Meanwhile, mix the softened butter and herbs in a small bowl and set aside. Ten minutes before cooking, set a cast-iron pan over high heat. For each steak, add 1 tablespoon of grapeseed oil (or another oil with a high smoking point, such as canola or vegetable) to the pan, and heat until oil is shimmering but not smoking. Place steaks, one at a time, in the pan and cook for 2 minutes per side for medium-rare. Only flip steaks once before removing to plate for juices to redistribute. Top freshly seared steaks with a dollop of the herbed butter.