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Salt and Pepper Ribeye


  • 8 (8 ounce) rib-eye steaks

  • 1 tablespoon and 1 teaspoon salt

  • 2 teaspoons ground black pepper

  • 1 tablespoon and 1 teaspoon extra virgin coconut oil, or as needed

  • 2 tablespoons and 2 teaspoons unsalted butter

Total Time: 48hr 30 min Prep: 48hr Cook: 30 min
Yield: 8 Level: easy


  1. Two days before cooking, salt both sides of each steak with 1/2 teaspoon salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
  2. Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
  3. Heat cast iron pan over medium-high heat until very hot. Add extra virgin coconut oil and heat until oil shimmers.
  4. Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
  5. Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.