Cast Iron Ribeye Steak

Pat the ribeye steak completely dry with a paper towel.

Lightly coat the steak with olive oil, then season generously on all sides, including the fat cap.

Heat a cast iron skillet over medium heat. Add the beef tallow and allow it to melt and get hot.

Place the steak in the hot skillet, starting by rendering and searing the fat cap for about a minute.

Lay the steak flat and sear, using a meat press or the bottom of a small bowl to apply gentle, even pressure. Cook on medium heat, flipping occasionally, until the internal temperature reaches 110-115°F.

Increase the heat to high and continue to sear on both sides to develop a deep, brown crust.

Remove the steak from the skillet once the internal temperature reaches 125-130°F for a perfect medium cook.

Transfer the steak to a cutting board to rest for 5-10 minutes. While resting, top with chimichurri or a pat of butter.

For best results, separate the ribeye cap from the main portion of the steak. Slice both pieces against their respective grains.

Serve immediately and enjoy.