Better cuts of ribeye will have fat marbled throughout the steaks in thin ribbons and small dots.
After you salt, you should start cooking the steak right away for the best sear. Otherwise, moisture will start to form on the surface. However, you can also salt and leave the steak out for 40 to 50 minutes, so the moisture has time to reabsorb into the steak. [6] X Research source
You can add the oil to skillet instead if you prefer.
Cook it to 110 degrees Fahrenheit (43 degrees Celsius) for rare or 130 degrees Fahrenheit (54 degrees Celsius) for medium. You can go in between those for other levels of doneness. Use a meat thermometer to check. [12] X Research source If you have a 1 1/4-inch steak, you’ll cook it 2 to 3 minutes more for rare, 4 to 5 minutes more for medium, and 6 to 7 minutes more for medium well.
Cook it for an extra minute on each side of you want medium. You’re aiming for 110 degrees Fahrenheit (43 degrees Celsius) for rare or 130 degrees Fahrenheit (54 degrees Celsius) for medium, which you can check using a meat thermometer. [18] X Research source
You can also use an herbed butter at this point instead of plain butter.
For a 1 1/2-inch ribeye, you’ll cook it in the oven for about 20 to 25 minutes for rare. Add 5 minutes for every level up you want to go in doneness (so 25 to 30 for medium rare, 30 to 35 for medium, and 35 to 40 for medium well). Have the skillet heating on the stove near the end with oil in it, and sear each side of the steak for about 30 to 45 seconds, including the edges. Before searing, you can add items like garlic cloves, thyme, and shallots to the oil for extra flavor. [23] X Research source
