Step 1

Remove steaks from fridge 1 hour before cooking.

Step 2

Preheat oven to 250f - the lower the better but the meat will take longer.  Do not go over 275f.

Step 3

Season Ribeyes on wire rack and baking tray setup.  Lay foil under wire rack for an easier cleanup.  Pat steaks dry then add about 1/2-1 tsp of salt and 1/8 tsp of pepper per steak.  Salt generously!  Remember the steaks are thick.

Step 4

Place steaks in oven and cook for about 1 hour for 2 inch thick steaks. Time will vary based on size of steak.  Start checking temperature of steaks with an instant read thermometer at 45 minute mark.

Step 5

Remove steaks from oven at 115f for medium-rare.  Medium-rare is 130f-135f. The steaks will be seared to this temperature so make sure to remove from oven at no higher than 115f-120f if medium-rare is desired.

Step 6

Let steaks rest for 15 minutes before searing.

Step 7

Preheat cast iron or heavy steel skillet on hottest burner to as hot as it will get. Give it a couple minutes to get super hot.  Open a window and/or turn on exhaust vent because the searing process will create a lot of smoke.

Step 8

Sear steaks for 1 minute on each side in 1-2 Tbsp of vegetable oil.

Step 9

Add 2 Tbsp of butter during last 30 seconds of searing.

Step 10

Remove steaks and pour butter mixture over top and serve immediately.