5 Minute Perfectly Cooked Ribeye
“The secret of getting ahead is getting started.”
Are you ready to have your mind blown? Saddle up and get ready to learn how to make a 5 minute perfectly cooked ribeye! We went to our local Farmers Market this past weekend and picked up a fresh marbled ribeye steak. It was beautiful and I wanted to make sure I cooked it perfectly. After reading several recipes, I found there was a common denominator: a room temperature steak, a screaming hot cast iron skillet, and a 500 degree oven. Let’s get started!
first, place the cast iron skillet in the oven. preheat the oven to 500 degrees FAHRENHEIT (or as high as your oven can go). meanwhile, bring the steaks to room TEMPERATURE.
also, be sure to go ahead and get your windows, fans, and vents going. things could get a little smokey, but it will be worth it, i promise.
once the oven is done preheating, carefully remove the cast iron skillet from the oven and place on the stove. turn the burner to high and let it sit there for about 5 minutes.
meanwhile, season the steaks. for a purest like me, i like a generous amount of kosher salt and fresh cracked pepper. on the other hand, my husband likes montreal steak seasoning and greek seasoning. make it how you like it!
next, rub a little bit of oil all over the steaks. be sure to use an oil with a high smoke point. i personally love avocado oil.
are you ready to cook a steak in 5 minutes? here we go!
place the steaks on the cast iron skillet. let it cook for 30 seconds. do not touch.
Flip and cook for another 30 seconds. look at the crust it created in 30 seconds! yum!
place in the oven. bake for 3 minutes, flip and bake for another 3 minutes for medium rare. medium is 3.5 minutes, medium well is 4 minutes, and well is 5 minutes per side.
while the steaks are in the oven, go ahead and get the resting stations set. i like to rest my steaks on top of butter and have some rosemary and thyme on top. alton brown likes to rest his steaks on an upside down plate. i decided to try it and it worked well! it allows the juices to run down and not make the crust soggy. also, have some foil ready to cover.
once the steaks are done baking, remove and place on your resting station. tent with foil for about 5 minutes.
my mouth started watering…
…hello beautiful! after resting for 5 minutes, i sliced the steak and served it with balsamic glazed onions and MUshROOMS with mashed potatoes (recipes coming soon). it was divine!
i really enjoyed the salty crust on the outside and the juicy tender meat on the inside. it was cooked evenly, too! i couldn’t believe it only took 5 minutes! Let me know how yours turned out in the comments below!
5 MINUTE PERFECTLY COOKED RIBEYE
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 20 minutes
Cook time: 5 minutes
Total time: 25 minutes
Ingredients:
- 2 Good Quality Ribeye Steaks
- Favorite Seasonings (i.e. kosher salt and pepper)
- Avocado Oil, to coat
- Herbs to garnish (optional)
Instructions:
- Place cast iron skillet in oven. Preheat the oven to 500 degrees fahrenheit.
- While oven is preheating, bring ribeye steaks to room temperature.
- Once oven is done preheating, season steaks with your favorite seasoning. I personally like a generous amount of kosher salt and cracked pepper.
- Coat the steaks lightly with some avocado oil.
- Be sure the room is well ventilated before proceeding to the next step (high heat and oil can cause some smoke).
- Take the cast iron skillet out of the oven and place on your range over high heat. Let it sit there for about 5 minutes.
- Place the steaks on the cast iron skillet. Leave it alone. Sear for 30 seconds. Turn and sear for 30 seconds.
- Transfer the skillet to the oven. Bake for 3 minutes, flip the steaks and bake for an additional 3 minutes for medium rare. Medium is 3.5 minutes, medium well is 4 minutes and well is 5 minutes per side.
- While steaks are in the oven, prepare the resting station with an upside down plate and foil. I like to rest my steak on a couple pats of butter, but this is optional.
- Remove the steaks from oven and place on the upside down plate. Cover with foil and rest for at least 5 minutes.
- Serve whole or slice and garnish with optional herbs like rosemary and thyme. Enjoy!
Alexa Milazzo