Ribeye Steak Sliced for Sharing at the Table
A large ribeye steak cooked whole, rested, and sliced against the grain for family-style serving. Designed to feed multiple people with consistent doneness and simple preparation.
Equipment
- Heavy Skillet
- Tongs
- Instant-read thermometer
- Cutting board
- Sharp knife
Ingredients
Ribeye Steak
- 1 large ribeye steak 1 3/4 to 2 inches thick
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 1 tbsp neutral oil avocado or canola
- 2 tbsp unsalted butter
Instructions
- Remove the ribeye steak from the refrigerator about 25 minutes before cooking. Pat it completely dry with paper towels and season all sides evenly with kosher salt and black pepper.
- Heat a large heavy skillet over medium-high heat for several minutes. Add the oil and swirl to coat the pan. The oil should shimmer before adding the steak.
- Place the ribeye in the hot skillet and let it sear undisturbed for 4 to 5 minutes until a deep brown crust forms on the first side.
- Flip the steak and add the butter. Tilt the pan slightly and baste the steak with melted butter for 4 to 5 minutes, adjusting heat as needed.
- Check the internal temperature using an instant-read thermometer. Remove from heat at 130 to 135°F for medium-rare or 140°F for medium.
- Transfer the steak to a cutting board and rest for at least 10 minutes to allow juices to redistribute.
- Slice the ribeye against the grain into even slices and serve immediately for sharing.
Notes
Resting is essential for large steaks. Always slice against the grain for tenderness.