Use a cast-iron skillet to achieve a nice sear on ribeye steaks. Enjoy with smoky tomatoes and briny capers.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bake:
3 mins
cook:
10 mins
stand:
10 mins
total:
38 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°F.

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  • On a cutting board, pat the ribeyes dry with paper towels. Generously season both sides with salt and pepper.

  • Add the grapeseed oil to a 12-inch ovengoing cast iron or stainless steel skillet over medium high heat. Once the oil begins to shimmer and is almost smoking, add ribeyes and cook, without moving, until golden brown, about 4 minutes. Flip the ribeyes over and continue cooking, until golden brown, about 3 minutes.

  • Transfer the skillet with the steaks to the oven until internal temperature reaches 145°F. on a digital thermometer, about 3 minutes. Transfer the steak to a cutting board, tent with foil and let rest for 10 minutes.

  • Meanwhile, make the sauce. Add the tomatoes, shallots, and capers to the same skillet over medium high heat and cook, stirring occasionally, until the tomatoes are charred, burst and become saucy, about 4 minutes. Season with salt.

  • Remove skillet from heat, carefully add the cognac, return to heat and cook, stirring often, until the smell of alcohol has burned off, about 2 minutes. Add the butter and stir until melted.

  • Slice the steak and transfer to a platter. Spoon the sauce over the steak.

Nutrition Facts

459 calories; fat 31g; cholesterol 126mg; saturated fat 14g; carbohydrates 7g; mono fat 11g; poly fat 3g; trans fatty acid 1g; insoluble fiber 1g; sugars 3g; protein 31g; vitamin a 369.4IU; vitamin c 10.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 5.8mg; vitamin b6 0.7mg; folate 19.5mcg; vitamin b12 4.5mcg; sodium 329mg; potassium 742mg; calcium 25mg; iron 4.3mg.
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