Remove steaks from the fridge at least 45 minutes before cooking.
Just before cooking, rub steaks with olive oil and generously season to taste.
Grill
Preheat grill to medium heat (approximately 190°C).
Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.
Notes
Oven
Preheat the oven to 204°C.
Heat a large cast-iron pan on the stove over medium-high heat.
Add steaks and cook 2 minutes per side to brown. Place the pan in the oven and roast 11-14 minutes or until the ribeye’s reache the desired temperature.
Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
Rest steaks 5-10 minutes before serving.
Cooking times/temperatures
Cook times provided are approximate for a 1 steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 15°C before it reaches the desired temperature as the temperature will continue to rise. The Chef recommends a minimum temperature of 62°C with a 3-minute rest.
