Have you craved steak during this period? I have. I served my rib eye with some roasted garlic mashed potatoes, and the whole meal was cheaper than going to a steakhouse. Steakhouse at home, why yes. Yes, I will be doing from now on. (All I have to do is get my life in order and plan!) I found that the frequent-turning method (which is when you… frequently turn the steak, until your desired temperature) is best.
While I can sear each side for a specific amount of time, I believe that not having that hard gray line is prettier. Does it change the taste? Not necessarily. With the frequent turn, the method gives you a crunchier, more satisfying bite. This is my foolproof way to butter-baste a rib eye. (You can use the same method with a super thick pork chop; say a 2-inch pork chop you can get for cheaper than a steak!)
1 bone-in rib-eye steak (2 inches thick; about 2 lbs)
kosher salt & Freshly ground pepper
3 tablespoons of unsalted butter
3 smashed garlic cloves.
2-3 sprigs of rosemary (or thyme)
Oil (I use peanut oil)
Alleppo pepper for topping
Hardware: 10-12 inch Cast-Iron Pan
A meat thermometer, I use this one
1. Are you a planner? If you are, season the steak on all sides with salt and pepper and keep in the fridge for 1 day (max 2).
2. Not a planner? Cool. Season the steak with salt and pepper on all sides.
3. Heat an 8 or 10 inch cast iron skillet for 2 minutes in medium-high heat. You want to have the pan to be HOT. Add some oil, enough to coat the pan with no “empty spot.” Add the steak and cook, turning every 2-3 minutes until you have an excellent dark crust form on both sides. The steak should be rare. Very rare. The center of the steak (dead center, not hitting the bone) will be about 115 degrees after 10-15 minutes. This takes time. Don’t try to cook it faster, since it will not be an excellent end product (burnt crust, rare inside)
4. Turn your steak frequently. It will cook your steak quickly (it feels very counter-intuitive) and evenly.
5. Reduce your heat to medium. Add butter, garlic, and rosemary. Tilt the pan towards you, and using a spoon your car going to baste the steak repeatedly for 2-3 minutes or until it reaches 120 degrees (medium-rare). Transfer steak into a platter and rest for about 15 mins. I like my steak in a medium-rare to medium. To get a medium steak, it needs to reach 130 degrees. For a medium steak, it must reach 135 degrees.
6. Cut the steak against the grain, top with some finishing salt, some Aleppo pepper, and serve with your favorite sides!
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