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I like to serve them with arugula salad, tomato salad, or asparagus salad. These steaks are so big and fatty, the best sides for them are fresh and simple. If you don't enjoy fat on your steak, even well-browned fat, then you should probably go with a leaner cut such as filet mignon. Well, you could cut off the separable fat after the steak is cooked (don't trim it before cooking - it adds flavor). There's less of a risk of overcooking them this way. This enables me to give them a good sear while keeping their inside red and warm. But since I like my steaks medium-rare, I actually prefer them to be refrigerator-cold. You could remove the steaks from the fridge an hour before cooking them to bring them to room temperature. Let them rest for 5 minutes, then top them with butter and serve. Transfer the steaks to a warm plate and loosely cover them with foil to keep them warm. Leave it there for about 3 minutes for medium-rare steaks, or for about 5 minutes for medium-done steaks (which is, by the way, the level of doneness recommended by the USDA). Very carefully, using oven mitts, transfer the hot skillet to the preheated oven. You can lower the heat to medium-high if the skillet gets overheated, but generally speaking, you want it super-hot.
THE MEDIUM CAST PLUS
Cook them for 2 minutes per side plus 30 seconds on the edges. If the skillet is well-seasoned there's no need to add any oil.Īdd the steaks to the skillet. Heat a well-seasoned cast-iron skillet over high heat until it's smoking. Next, season them liberally on both sides with kosher salt and black pepper. Keeping their surface dry will help create a good crust on them. Next, blot the steaks dry with paper towels. You start by preheating your oven to 500☏. Here's an overview of the steps - the detailed instructions are listed in the recipe card below. It's easy to cook amazing ribeye steaks at home. They're finished with butter! Instructions It greatly enhances the flavor of the steaks and is one of the reasons why steakhouse steaks are so awesome. I use Diamond Crystal kosher salt, and I use quite a bit of it since it has half the sodium of table salt or sea salt.īutter: For topping the cooked steaks. It's tasty, and its coarse grind helps create that nice crust that we're all looking for in a steak. Kosher salt and black pepper: I highly recommend using kosher salt when cooking steaks. See the photo? These USDA prime steaks were amazing, BUT I feel like they were just a bit over-trimmed, especially the one on the bottom. I also recommend trying to find steaks that are not overly trimmed. USDA choice is acceptable, but it's far inferior to prime. Whenever possible, I go for USDA prime grade. Ribeye steaks: As mentioned above, I like to buy big, 1 pound, 1.5-inch thick steaks. The exact measurements are listed in the recipe card below.
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You'll only need four ingredients to cook these amazing steaks. When I cook these steaks according to the method outlined below, I get steakhouse-level results for half the price.
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I like to get big, thick (1.5-inch), USDA prime ribeyes. Ribeyes are marvelous - they are tender, flavorful, well-marbled, and they have these wonderful fatty edges that are like candy to me, as long as they're well-browned.Ĭooking ribeyes at home is easy, but you need the right tool for the job: a well-seasoned cast-iron skillet is the only reliable way to create a good sear on the steak. Ribeye is by far my favorite cut of steak, with New York strip coming in at close second. This method will nicely brown the fat and create a good crust on the exterior while keeping the inside of the steak tender and juicy. For perfect ribeye steak, sear it in a super-hot cast-iron skillet on each side, then finish it in a hot oven.