Steakhouse Ribeye Steak with Yeti Cast Iron Skillet

STEP 1: PREP

Season the steak with Kosher salt 12-24 hours in advance. Refer to the website for detailed instructions on this step.

STEP 2: TEMPER

Rest the steak at room temperature for 45 minutes before cooking.

STEP 3: SEASON

Preheat your oven to 450°F (232°C). Heat a cast iron skillet on medium-high heat until it reaches about 450°F (232°C). Dry the steak thoroughly with a paper towel and season it again with kosher salt immediately before searing.

STEP 4: SEAR

Add high-heat neutral cooking oil to the preheated skillet. When the oil begins to smoke, carefully place the steak in the skillet and sear until a dark brown crust is formed. Flip the steak and repeat the searing process on the other side. Reduce the heat to medium-low and discard any excess oil from the skillet.

STEP 5: BASTE

Add fresh oil to the skillet. Place the 4 TBSP of unsalted butter and 4 cloves of lightly smashed garlic on top of the steak, along with any herbs (not specified in ingredients, but implied in text). Spoon some butter into the hot oil, then start continuously basting the melted butter, garlic, and herb mixture onto the top of the steak for 2-3 minutes. Turn off the heat.

STEP 6: ROAST

Transfer the skillet with the steak to the preheated 450°F oven to finish cooking. Check the steak's doneness and baste it again after about 5 minutes. Return the steak to the oven and continue cooking until it reaches about 5-7 degrees Fahrenheit below your desired final doneness. Consult the website for a detailed doneness chart.

STEP 7: REST

Remove the steak from the oven and let it rest for 10-15 minutes before slicing. Top the rested steak with compound butter and a sprinkle of flaked sea salt.