Salt and Pepper Boneless Ribeyes

Perfectly marbled and ultra-juicy, this steak will be a home run any night of the week. Serve with a classic baked potato and salad.

• Serves 2 to 4
• Active time 10 minutes
• Total time 20 minutes

Ingredients

• 2 MOINK boneless ribeyes
• 1 Tbsp. avocado or vegetable oil
• ½ tsp. salt
• ½ tsp. freshly ground pepper

Instructions:

In the oven:

1. Arrange the oven rack 5 inches from the broiler. Line a baking sheet with aluminum foil or coat a broiler pan with nonstick cooking spray. Place in the oven and preheat the broiler. (Allowing the pan to heat up along with oven ensures nice browning on the meat.)
2. Rub the steaks with oil and sprinkle with salt and pepper. Carefully remove the preheated pan from the oven and add the steaks.
3. Broil for 5 minutes; turn and broil for 3 minutes longer or to desired doneness.
4. Let the steaks rest 10 minutes before slicing.

On the grill:

1. Preheat the grill to medium-high heat until hot.
2. Rub the steaks with oil and sprinkle with salt and pepper.
3. Grill, covered with the grill lid, 8 to 9 minutes, or to desired doneness, turning halfway through.
4. Let the steaks rest 10 minutes before slicing.

On the stovetop:

1. Heat the oil in a large skillet (we prefer cast-iron) over medium-high heat.
2. Sprinkle the steaks with salt and pepper.
3. Add the steaks to the pan and cook 3 to 4 minutes on each side or to desired doneness.
4. Let the steaks rest 10 minutes before slicing.

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