Ingredients
Equipment
Method
- Pat ribeyes completely dry with paper towels. Season both sides generously with Kinder's Smoked Onion Seasoning. Let steaks sit at room temperature for 15-30 minutes before cooking.
- Place a large cast-iron skillet over medium-high heat. Let it heat for a full 4-5 minutes until the pan is smoking hot. Add neutral oil and let it shimmer.
- Add steaks to the hot skillet. Sear undisturbed for 3-4 minutes per side for medium-rare (internal temp 130-135 degrees F). Flip only once for maximum crust development.
- In the last 1-2 minutes of cooking, add butter (and rosemary or thyme sprigs if using) to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter over the tops of the steaks. Repeat until all the butter has been used and the steaks are glistening.
- Remove steaks to a cutting board. Tent loosely with foil and rest 5-10 minutes. The internal temperature will continue to rise a few degrees during the rest.
- Slice against the grain if desired, or serve whole. Spoon any remaining pan juices over the top before serving.
Nutrition
Notes
- Preheat the pan fully — 4–5 minutes over medium-high heat is the minimum. An underheated cast iron gives you gray, steamed-looking steak instead of a brown, caramelized crust.
- One flip only — Place the steak and leave it alone for 3–4 minutes. Flipping too early pulls the meat before the crust develops and releases naturally. When it lets go on its own, it's ready.
- Baste continuously — The butter baste isn't decorative. It actively cooks the top surface through convective heat, adds richness, and carries the Kinder's Smoked Onion Seasoning from the pan back over the steak in every spoonful. Keep the spoon moving for the full 1–2 minutes.
- Extra seasoning hit — Press a small pinch of Kinder's Smoked Onion Seasoning onto the steak right after the first flip, before the butter goes in. More crust, more depth.
- Thicker steaks — For cuts over 1.5 inches, sear both sides and finish in a 400°F oven for 5–8 minutes to hit your target internal temp without burning the crust.
- Serve whole or sliced against the grain on a warm plate with the pan juices spooned over the top. This is the minimal presentation that lets the steak be the star — no sauce competing, no garnish distracting.
- Pair with roasted garlic mashed potatoes and a simple steamed vegetable for a complete steakhouse-at-home plate. Add caramelized onion slices on top for a visual and flavor nod to the Smoked Onion Seasoning — an onion on an onion-seasoned steak is the right kind of extra.
- Refrigerate leftover steak in an airtight container for up to 3 days. To reheat, warm in a skillet over medium-low heat with a pat of butter until just heated through. Skip the microwave — it steams the crust and ruins the texture.
- Cold leftover ribeye sliced thin is excellent on a sandwich with horseradish sauce and arugula, or chopped and folded into hash with caramelized onions. Don't sleep on the leftovers.