Ribeye Filet
Master the art of cooking ribeye filet with these foolproof techniques and tips, perfect for any special occasion.
Ingredients
For the Ribeye Filet
- 16 oz Ribeye filet Usually around 8 ounces per filet.
- 1 tsp Kosher salt Apply 45 minutes before cooking for a dry-brine effect.
- 1 tsp Freshly cracked black pepper Use as seasoning.
For Compound Butter
- 2 Tbsp Butter Melted and mixed with garlic and herbs.
- 1 clove Garlic Minced.
- 1 sprig Rosemary Chopped.
- 1 Tbsp Bourbon Add for flavor.
For Marinade (Optional)
- 2 Tbsp Olive oil For marinating.
- 1 Tbsp Balsamic vinegar To add acidity.
- 1 clove Crushed garlic To enhance flavor.
Instructions
Cooking the Ribeye Filet
- Preheat your oven to 275°F.
- Season the ribeye filet with kosher salt and black pepper and let it sit for 45 minutes.
- Cook the ribeye filet in the oven until it reaches an internal temperature of 115°F.
- Heat a cast iron pan over high heat, add butter and finish cooking the steak until desired doneness is achieved.
- Let the steak rest for at least 5 minutes before slicing.
Serving Suggestions
- Serve the ribeye filet with smashed garlic potatoes and roasted asparagus.
- For a 'Surf & Turf Lite' experience, top with garlic butter shrimp.
Notes
Do not over-marinate the steak to avoid mushiness. Store leftovers in the fridge and use in sandwiches or tacos.