1 Serve
50 Mins
Remove the ribeye steak from the refrigerator and let it temper at room temperature for 30 minutes. Pat the surface completely dry with paper towels.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
14 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
40 mg / 1,250 mgPotassium
89 mg / 4,700 mgSodium
2334 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
0 g / 50 gSaturated Fat
2 g / 20 gCholesterol
12 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat a cast iron skillet over high heat until smoking, then add the high heat cooking oil.
Place the ribeye steak into the hot skillet and sear for 3-4 minutes per side until a deep brown crust forms.
Remove the steak from the heat and season generously with coarse salt and black pepper from a height, then let it rest for 5 minutes before slicing.
25
g95
g20
g
Yemeni
