Quote:
Originally Posted by Sorry
Love your food Pablo! lol I'm trying different methods of steak, mind giving a quick rundown how you do your ribeyes stovetop?
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I really don't do them on the stovetop too often. Last time was probably over a year ago. As a rule I use cast iron. Let it sit in a 500 degree oven for probably 20 mins, then transfer to a high heat burner for a couple minutes to get even hotter. I salt the steak a day before and let sit out for about an hour before I cook. Then knock as much salt off as I can. Coat in canola oil. Drop it into the hot pan and let it sit for a minute. Smokes like hell so have your windows open. Then flip and let it crust for another minute. Turn the heat down to medium, there's plenty still in the skillet. Drop in a half stick of butter and 3 or 4 crushed garlic cloves. I never buy fresh thyme or rosemary but it's worth doing if you're going stovetop to drop in with the butter. Tilt the pan and baste for another minute and flip. Repeat. Then I give it a little salt and pepper at this point. Flip again to coat both sides. You can let it cook away in the skillet until it reads 125 on your thermometer. Shouldn't take more than a couple minutes after that last flip and baste. Once the middle is good I'll flip it on the fat side and let it caramelize for another 30 seconds. Pull it out, tent it with aluminum foil and rest for 10 minutes. Then slice and enjoy.