Steak - Medium Rare Ribeye
Cook steak like a boss - crispy and salty on the outside, buttery soft on the inside. The type of steak that makes you put your elbows on the table, take a deep breath, close your eyes and smile.
Servings: 2 people
Calories: 576kcal
Equipment
- Heavy skillet, preferably cast iron
- Tongs
Ingredients
- 1 well marbled ribeye steak
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarsely ground
- 10-12 cloves garlic
- 5 sprigs rosemary
- 5 spring thyme
- 2 tablespoon butter
Instructions
- Take out the steak from the fridge, pat it dry with a paper towel and let is rest on a counter for at least 30 minutes to bring it to room temperature.
- Pre-heat the oven to 500°F. Once the oven has reached the correct temperature, place a cast iron skillet in the oven to heat up for at least 30 minutes.
- Crush some garlic. Chop some rosemary and thyme.
- Brush the steak with olive oil and sprinkle with kosher salt.
- After the skillet has heated up in the oven for at least 30 minutes, place it on the stove top at high heat. Add olive oil. Reduce the oven temperature to 375°F.
- Cook each side including the edges, turning every minute for about 3-5 minutes on each side. After doing two sides, add the butter, garlic, rosemary and thyme and baste the steak as you turn it. Cut off the bone then continue basting and turning. Turn the rosemary and garlic often to avoid charring and ensure even caramelization on the garlic.
- Place the steak in the oven for about 6 minutes. If you happen to own a meat thermometer, 135 degrees F is considered medium rare (warm red center) and 145 degrees is medium (warm pink center).
- Once done, place the steak on a plate and cover with aluminum foil for about five minutes. This is a critical step because it allows the juices to release and plump up the meat. Sprinkle the steak before eating with pepper if desired.
Video
Notes
- Steak Quality - while any type of steak can be used for this recipe, the amount and quality of marbling makes a huge difference in the final texture and flavor. The most sought after marbling is called "fine" which is basically thin flecks of fat webbed in lean muscle. In my opinion, the more marbling you have, the better. "Medium and "coarse" marbling is not as sought after because it takes longer to render the fat and you're stuck with large pieces of fat that you have to cut around as you eat your steak. When picking out steak I always look at several pieces side by and side and pick the best one. Buying a piece of pure lean meat with no marbling or one or two very thick veins of coarse fat can be pointless because the meat tends to lack that buttery melt-in-your-mouth texture.
- Flipping - Steaks needs to be flipped over frequently for even cooking and to also develop an even crispy crust on all sides. Remember that heat comes from the bottom and skillets can have hot spots, so move the steak around accordingly.
- Garlic - its important to smash the garlic with the side of your knife so that the garlic opens enough to release the flavor into the butter. I do not slice the garlic because it can burn and also the larger pieces are easier to pick out.
- Secret to juicy steak - searing the steak does not 'seal' in the juices, it creates a deliciously tasty outer crust. The key to a super juicy steak is not to overcook it. Steaks cooked over 155°F will start to lose moisture and become dry.
- Steak doneness - use the chart below to determine the temperature for your preferred level of doneness:
