Boneless Ribeye Steak
If you’ve ever wondered how to cook a boneless ribeye steak that’s juicy, flavorful, and perfectly seared, you’re in the right place. This guide will walk you through everything you need to know from selecting the best cut to mastering a golden crust at home.
- 2 boneless ribeye steak about .75lbs each
- 1.5 tbsp montreal steak seasoning
- 1 tbsp olive oil
- 2 tbsp salted butter
Heat a large cast iron pan on medium heat and preheat the oven to 400 F
Drizzle olive oil on both sides of the steaks and evenly distribute the seasoning.
2 boneless ribeye steak, 1 tbsp olive oil, 1.5 tbsp montreal steak seasoning
Once the pan is slightly smoking, place down the steak and sear it for 2 minutes. Flip the steaks, and sear for another 2 minutes. Do not move the steaks while they are searing.
Turn off the stove and place the whole pan, steaks included, in the oven. Cook for 5-8 minutes, flipping over the steaks once halfway. 7 minutes gave me a perfect medium. Use a meat thermometer to remove the steaks once they reach your level of doneness. If you like your steaks medium rare, remove the steaks after 5 minutes and then use your meat thermometer. The steaks will increase 5 degrees when they are resting.
Remove the steaks from the oven and let them rest on a plate. Add one tbsp of butter to the center of each steak while it rests.
2 tbsp salted butter
If you do not want to put the steaks in the oven, you can cook them on the pan for 3-4 minutes on each side. Use a meat thermometer and remove the steaks once they reach your preferred level on doneness.
- Rare: 120–125°F
- Medium rare: 130–135°F
- Medium: 140–145°F