STEAK OF RIBEYE
This method of cooking allows the fat to brown and make a lovely crust on the surface of the steak while keeping the middle tender and juicy. Ribeye steak should be browned on both sides in a hot cast iron pan, then finished in a high-temperature oven.
The ribeye is by far my favorite steak cut, with the New York strip coming in a close second. Ribeyes are tender, tasty, and well-marbled, with wonderful fatty borders that taste like candy to me when well-browned.
Ribeye steaks can be cooked at home, but only in a well-seasoned cast-iron skillet, which is the only way to obtain a good sear on your steaks.
THE INGREDIENTS REQUIRED TO MAKE MY « RIBEYE STEAK » ARE AS FOLLOWS:
I used 2 1 lb. each of good-quality Ribeye steaks.
2 spoons, tiny
a pinch of kosher salt
12 tblsp., 12 tblsp., 12 t
black pepper, freshly ground
2 extra-large spoons
butter that has been softened
ADD FLAVOR WITH THE FOLLOWING INGREDIENTS:
Dried thyme.
Garlic, minced
etc., etc., etc., etc., etc., etc., etc
INSTRUCTIONS:
1st Step – Preheat your oven to 500 degrees Fahrenheit before beginning to prepare this dish.
2nd Step – Dry the steaks completely using paper towels. The creation of a good crust is aided by keeping the surface dry.
3rd Step – Season both sides of the steaks as well as the fatty section of the steaks with kosher salt and black pepper.
Note: Before using a well-seasoned cast-iron pan, bring it to a smoking temperature. If the skillet is well-seasoned, no oil is necessary.
4th Step – Add the steaks to the pan and cook for a couple minutes on each side at this stage. Cook for 2 minutes on each side, then an additional 30 seconds on the edges. You may reduce the heat to medium-high if the pan becomes too hot, but you want it to be super-hot in general.
5th Step – Using the oven gloves, carefully transfer the hot skillet to the preheated oven.
6th Step – Cook for three minutes for medium-rare steaks and five minutes for medium-done steaks.
7th Step – Place the steaks on a hot dish and cover them loosely with aluminum foil to keep them warm. After five minutes of resting, serve them with butter.