A delightful twist on the classic rib eye steak, enhanced with a flavorful herb butter for a gourmet touch.
Preheat your oven to 500°F and place a cast iron skillet inside to heat up.
Preheating the skillet ensures an even sear on the steak.
Bring the rib eye steaks to room temperature by leaving them out for about 30 minutes.
Room temperature steaks cook more evenly.
Carefully remove the hot skillet from the oven and place it on the stovetop over high heat.
Use oven mitts to handle the hot skillet.
Rub the steaks with canola oil and season generously with kosher salt and black pepper on both sides.
Seasoning just before cooking helps the spices adhere to the meat.
Place the steaks in the hot skillet and sear for 30 seconds without moving them.
A hot skillet creates a flavorful crust on the steak.
Flip the steaks using tongs and sear the other side for another 30 seconds.
Avoid pressing down on the steaks to keep them juicy.
Transfer the skillet to the oven and cook for 2 minutes.
This step ensures the steak cooks evenly to your desired doneness.
Flip the steaks and cook for an additional 2 minutes for medium-rare.
Adjust the cooking time for your preferred level of doneness.
Remove the steaks from the skillet, cover them loosely with foil, and let them rest for 5 minutes.
Resting allows the juices to redistribute, making the steak more tender.
In a mixing bowl, combine the butter, parsley, and minced garlic to create the herb butter.
Soften the butter slightly for easier mixing.
Serve the steaks topped with a dollop of herb butter.
Garnish with additional parsley for a fresh touch.
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