Salting Steak

5 from 2 votes

My guide for Salting Steak is about to change how you cook steak forever! Who knew tenderizing and flavoring steak was so simple?

Prep Time5

Cook Time13

Resting Time10

Total Time28

Course: Main Course

Cuisine: American

Keyword: salted steak, salting beef, salting meat, salting steak

Servings: steak

Calories: 884kcal

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

40 minutes to 1 day before cooking, salt the steak with ½ teaspoon salt.
1 large thick-cut ribeye steak, ½ teaspoon coarse kosher salt
When ready to cook, season steak with pepper, and preheat your oven to 450°F. While it heats, place a cast iron pan (or other oven-proof pan) into the oven for 5 minutes.
¼ teaspoon freshly cracked black pepper
When the oven is heated, carefully remove skillet using oven mitts and place on the stovetop over medium heat.
Place ribeye steak in the skillet and sear for 2 minutes on each side. Top the steak with garlic and thyme, and place the skillet back in the oven for 6-7 minutes.
2 thyme sprigs, 2 garlic cloves
After 6-7 minutes is up, carefully remove the pan from the oven and place it back on the stovetop over low heat.
Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness with an instant-read thermometer.
4 Tablespoons butter
Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!