- 2 inches ribeye (thick, such as, strip, porterhouse, T-bone, tri-tip, or filet mignon)
- kosher salt
- freshly ground black pepper
- vegetable oil (if finishing on the stovetop)
- 1 tablespoon butter (if finishing on the stovetop)
Beth 24 Oct 2018
I used this method with a T-bone and it was the best steak I've ever cooked. Nicely seared on the outside and a perfect medium rare inside. Mine took longer to get up to temperature in my oven set at 200. It took about 45 minutes.