G: For a quick pan-fry at medium-high heat:

• Rare: ~2 minutes per side
• Medium-rare: ~3 minutes per side
• Medium: ~4 minutes per side
• Well-done: ~5+ minutes per side (but it’ll get tough)

Eye round is lean, so don’t overcook it. Let it rest a few minutes after frying.

G: For boneless ribeye (½ inch thick) in an iron skillet on a grill:

Ideal skillet temp: 450–500°F (very hot, just shy of smoking)

Let the skillet preheat thoroughly before adding the steak.

Timing guide (per side):

• Rare: ~1.5–2 min
• Medium-rare: ~2–2.5 min
• Medium: ~3 min
• Well-done: not recommended for ribeye (gets greasy and dry)

Use tongs to press it a bit if it curls, and let it rest 5 minutes after cooking. Don't move it around while searing—let it form a crust.

G: Salt before—at least 10–15 minutes ahead if you can. This gives it time to draw out moisture and reabsorb, seasoning deeper without steaming the surface.

If you're cooking immediately, still salt before—it helps with browning.

G: For two 1 lb ribeye steaks, use about:

• 1½ to 2 teaspoons of kosher salt total (¾ to 1 tsp per steak)

Adjust slightly based on taste and salt type:

• If using table salt, reduce to about 1 to 1½ tsp total
• If using flake salt, you can go a bit heavier (it’s less dense)

Sprinkle evenly on both sides and edges. Don’t cake it—aim for a light, even crust.

G: No need to oil the pan—oil the steaks instead.

Lightly coat each steak with a high smoke point oil (e.g., canola, avocado, grapeseed). This prevents sticking and helps sear. A dry, hot cast iron skillet will do the rest.

G: You're good—just pat the steaks dry if surface moisture built up, then lightly oil them before cooking.

The salt will still help with flavor and browning. No harm done doing oil second.