0/5
(0 Votes)
Ingredients
- 2 2. 2. The meat: We've got love for all kinds of cuts, but we agree with Grant Achatz: "The rib eye is my all-time favorite. Rib eyes have the highest marbled fat ratio. They just taste better."
- 3 3. 3. Salt early, salt often: Salt is a steak lover's bestie. The meat needs way more salt than you think it does, so always be salting (ABS). Under-salting results in tasteless meat--even if you've splurged on the best quality--so really go for it.
- 4 4. 4. Here's the rub: Rosemary, thyme, lemon peel and garlic supply a subtle fragrance and flavor.
- 5 5. 5. Oil, but not much: Put the oil on the steak, not the pan. You're searing, not frying.
- 6 6. to Butter: We like to baste the meat with foaming brown butter (quickly infused with rosemary, thyme and garlic) as it cooks because it perfumes the meat and adds another layer of flavor.
- 7 7. 7. A very sharp knife: Don't underestimate its importance. After all the care you've put into cooking the perfect steak, you want even pieces--cut against the grain--that do your work justice.
Preparation
Step 1
One: Salt the hunk of meat like there's no tomorrow. Now salt a little more. Rub it all over with rosemary, thyme, lemon peel and garlic and let it rest overnight.
Two: Rub a little olive oil on the steak and introduce it to an extremely hot cast iron skillet.
Three: Step away from the stove. Resist the urge to turn it a hundred times. Sit on your hands or have another drink if you need it. The key is to let the meat and the heat work their magic. Your reward: a deep, crisp, charred--but not carbonized!--exterior and an interior that's evenly cooked to a perfect medium-rare all the way through.