Continuing with our recipe series, let's go on to one of my favorite meals, the Rib-eye Steak. There are gobs of videos and articles about the best way to cook a steak. For me, the best way to cook it is one that doesn't require lots of time, doesn't make a mess and tastes great. Here's what I've landed on.
- Get a good rib-eye steak, for whatever your definition of good is
- Let it sit out for 20 minutes
- Pat it dry with a paper towel (both sides, the edges)
- Lightly coat it with canola oil (or whatever oil you prefer)
- Season with lots of salt & some pepper (I add more salt than pepper)
- Put it in a cast iron skillet and turn to medium-high heat
- This cold sear technique will take a little bit longer, but it doesn't produce nearly as much smoke and mess.
- See Lan Lam's video for details
- Cook around 2 minutes on each side
- Keep cooking 1 minute on each side until done
- It won't "look right" the first few times you flip, it takes longer to get all the Maillard reaction stuff
- Optional, add butter/garlic to baste towards the end. I sometimes forget to do this.
- Let it sit five minutes
- Eat it all!