Ribeye

When I first started making steak, I thought, “How hard could this be?”

I was very wrong. I’ve done the reverse-sear (where you bake the ribeye in the oven and then sear it). I’ve attempted the put-it-on-the-cast-iron-BUT-DON’T-TOUCH-IT. I’ve tried just searing it, just baking it, basting, no basting, meat thermometer, or just poking. And after many trials and errors and attempting different ways of making the ribeye, I’ve finally found a go-to.

Ingredients:

• The finest ribeye you can find (1.25 inch thick)
• Salt and pepper
• 3 cloves of garlic
• 2 sprigs or fresh rosemary
• 2 tablespoons of butter

Tips:

• If you dislike butter, like my best friend (why), this recipe works just fine with olive oil!
• If your steak is a bit thicker or thinner, you can adjust the cooking time.
• Definitely use fresh rosemary.
• User a timer for the two-minute sagas.

How to serve:

• I love it with zucchini, but you can serve it with any old standby such as mashed potatoes, seasonal veggies, or a salad.

Directions:

• Make sure the steak is FULLY defrosted. It should soft to the touch.
• Pat the steak as dry as you can; the more moisture you have in the steak, the more you have against you in achieving the perfect crust.
• Season the steak generously both sides with salt and pepper, and don’t forget the tops and bottoms of the steak as well.
• Heat up 1 tablespoon of butter in your cast iron and wait for it to get smoking hot.
• Place your steak into the cast iron once hot enough and cook this side for 2 minutes.
• Flip to the other side and cook for another 2 minutes.
• Flip the steak and cook for 2 minutes
• During this 2 minutes, add in the other tablespoon of butter, the garlic and the rosemary during
• Baste.
• By now, your steak should have been cooking for 6 minutes total. Flip it over again, cook for another 2 minutes while basting.
• If your steak is on the thin side, it should now be a nice medium rare pink and you’re done.
• If your steak is on the thicker side, flip it over and cook for another 2 minutes while basting.
• Remove your steak from the cast iron and rest for 10 minutes.
• Ready to serve.