qasim saeed
Ribeye Steak
Ingredients:
1/one ribeye steak (1 – 1.5 inches thick, 12–16 Oz)
Freshly ground black pepper and you also use Kosher salt.
1/one tbsp. high smoke point oil (for example avocado, canola and grapeseed)
2/two tbsp. unsalted butter
3to4 cloves garlic, smashed.
2to3 sprigs fresh thyme or also rosemary.
Method:
1: Prepared the steak.
I Bring the steak to room temp for the 30 mins before it cooking (important for also cooking).
Pat very- dry with it paper towels.
Season generously it on both sides and add it with salt and pepper.
2: Sear it
I Heat the cast iron skillet over- high heat until it very hot.
put the oil and swirl to coat.
Carefully lay a steak in the pan. Do not move it.
Sear for 3–4 mins, after that a golden brown crust forms.
Flip and sear to the other side for another 3–4 mins.
3: Butter baste /optional but it amazing)
put the butter and garlic, herbs in a pan.
move the pan down slightly and spoon the melted butter over a steak repeatedly for 1–2 mins. This put flavor and helps cook the top gently.
4: Check for doneness
I Use a meat thermometer if it possible:
Rare: 120to125°F (49to52°C)
Medium Rare: 130to135°F (54to57°C) ← ideal for a ribeye
Medium: 140to145°F (60to63°C)
5: Rest and serve
I transfer the steak in a plate and if as you wish also use a cutting board.
Let rest for 5–10 mins ( juices redistribute)
Slice against the grain and also serve with it any drippings from a pan.
Serve it with:
Top with it herb butter and chimichurri, and use blue cheese crumbles
Serve it with roast potatoes and grilled asparagus, and also I used garlic mushrooms
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