Restaurant-Style Dry Brined Ribeye Steak
A thick ribeye dry brined overnight, seared in cast iron, and butter basted with garlic and herbs for steakhouse-quality results at home.
Servings: 2
Ingredients
- 1 thick ribeye steak 1½–2 inches thick
- 1½ –2 tablespoons kosher salt
- 3 –4 tablespoons butter
- 3 garlic cloves smashed
- 2 sprigs rosemary
- 2 sprigs thyme
- Fresh cracked black pepper to finish
Instructions
- Pat the ribeye dry and generously coat all sides with kosher salt. Place uncovered in the refrigerator overnight to dry brine. Remove from the refrigerator one hour before cooking to bring to room temperature.
- Heat a cast iron skillet over high heat until very hot, then reduce to medium-high. Place the steak in the center and sear for 1½–2 minutes per side, flipping every couple of minutes for even browning.
- When the internal temperature reaches about 100°F, add butter, smashed garlic, rosemary, and thyme. Tilt the pan and spoon the melted butter over the steak continuously until it reaches 5°F below your target doneness.
- Remove from the skillet and let rest 10–15 minutes. Slice against the grain, finish with cracked black pepper, and serve immediately.
Notes
- Always rest before slicing for juicy results.
- Store leftovers in the refrigerator up to 3 days.
- Adjust doneness by monitoring internal temperature closely.
Nutrition
Calories: 254kcal | Carbohydrates: 2g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 360mg | Potassium: 328mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 105IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg