A Good Rib-Eye Steak

Monday, November 26, 2012 2comments No tags Permalink 0

Now and then I cook a dish and wonder, why don’t I do this more often? That’s often the case with dishes that look impressive but require little effort.

I’ve been craving steak for the last week so the first thing I did after arriving home from Spain was visit Ottomanelli on Bleecker Street. Knowledge butchers, moderate prices, high quality, and all sorts of wild game. I only have two (minor) quibbles:

  •  the cuts can be a bit uneven, thicker on one side and thinner on the other side
  •  your credit card always comes back slicked in fat or blood (often both!)

This is a rib-eye for two. I use this formula/recipe when the meat is over 1 1/2″ thick. Rub both sides with canola oil, then salt and pepper it.

Stick a cast iron pan in the oven, preheat the oven to 500F. Once the oven is ready, remove the pan from the oven and put it on the stove. Turn on the stove to high heat.

Put in the rib-eye in the pan. Sear for 45 seconds, flip it over and do 45 seconds on the other side. Remove from heat. Put a tablespoon of butter on top of the rib-eye. And put the whole thing in the oven. Keep it there for 3 minutes at 500F, remove and flip the rib-eye over, and do another 3 minutes in the oven. We eat our steaks rare.

Take it out of the oven and tadahhhh.

Pierre’s in charge of slicing. Let it rest for a minute and then slice, slice over a plate of hot rice. We eat everything over hot rice in Hawai’i so steak with rice makes more sense to me than steak with potatoes. And oh man when the rice soaks up all the drippings. Sheesh!! A glass of red (we’ve been drinking this ) and that’s dinner.

  • Allan
    November 28, 2012

    You cook as well… Lucky bastid that Pierre…

  • Kathy YL Chan
    November 29, 2012

    Hey Allan! Haha, I think we are both lucky in this relationship :)

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