With beefy rib-eye steaks, a solid cast-iron skillet, and a few simple techniques, you can make a truly superlative main course. Spoon an easy browned butter sauce with garlic and herbs over the top, and your diners might start addressing you as “Chef.”
Dry-brining (salting in advance) these thick steaks not only seasoned their interiors but also resulted in more tender, juicy beef. Drying the steaks on a rack and thoroughly heating the heavy cast-iron skillet removed any potential for cold zones and ensured that the steaks built a flavorful, seared-on crust. Flipping them often in the skillet and reducing the heat after the first two flips reduced any overcooked gray band, leaving the rib eyes’ interior pink and juicy.
