Of all of the steaks I've tried lately, this ribeye was my favorite. I cooked this one mostly in a searing-hot cast iron skillet but finished it in a 300ºF oven for maybe 4 minutes until it was medium / medium-rare. I seasoned it with coarse Himalayan pink salt and black pepper and basted it with garlic butter during the pan cooking. I didn't get this one from Butcher Box this time, either. Just the regular supermarket! Shocking, huh?!
