Rib Eye Steak
Ingredients
- 2 rib eye steaks (about 1 lb each)
- 2 tsp olive oil
- seasoning salt
- lemon pepper
- 1 stick unsalted butter (softened)
- ½ tsp fresh thyme (stripped from stems)
- 1 tsp fresh dill (roughly chopped)
- 1 tsp basil (minced)
- 1 tsp lemon zest
Directions
- Set steaks out to allow to come to room temperature before cooking. About 30 minutes
- Drizzle steaks with olive oil and season with seasoning salt and lemon pepper
- Heat cast iron skillet(s) over medium heat. If you don't have room in one skillet, use two to cook both steaks, or cook them one after another using 2 tbsp of butter to cook each steak
- You'll want to flip steaks every 2 minutes until they're golden brown and cooked to your liking. About 8 minutes will get you a nice medium-rare temperature. My personal preference is a medium-rare dark sear so I'll let it cook on each side for 4 minutes
- While the steaks are cooking, mix the remaining butter with fresh herbs and lemon zest to serve on the steaks, store in the fridge if you're in a warmer climate
- Remove the steaks from heat and allow to rest for a few minutes before serving
Sometimes all you need is a steak.
And when you do, the only way to do it is to slather a big, juicy, cast-iron-kissed rib eye with herb-infused butter and eating it with sweet cayenne frites.
My favorite steak cut is, and will always be, the rib eye (I like to get my hands on grass-fed). It’s perfectly marbled with fat and tender as can be – worth every penny! It’s good to remove your steaks from the fridge about half an hour before cooking to let them get to room temperature. My belief is that this helps the steaks cook more evenly. I also like to give them a quick slather with olive oil before seasoning.
Like everything else, let’s keep it simple: you can never go wrong with traditional salt and fresh ground black pepper, but I like to use a seasoning salt and lemon pepper on my steaks – Johnny’s is a favorite in our home. For the longest time I would mix my own seasonings instead of using a seasoning salt because I felt that taking the long route made me a better cook – I’m happy to say I’ve long overcome that. If a seasoning mix is great, there’s no reason not to use it!
Now when it comes to cooking a steak, we all have our favorite methods and none of us are wrong; it’s a love language. Mine is cast-iron. If you want to throw it on the grill, go for it! But I love the perfect sear you can get with butter and hot cast-iron. Slather it with some herby fresh butter and you won’t be disappointed!
Pingback: A Seasoned Love Affair /// Cast-Iron: the little black dress of the kitchen... - Morchella Co.
Pingback: Sweet Cayenne Fries - Morchella Co.
Pingback: Bacon-Wrapped Leeks Grilled with Honey Glaze | Morchella Co.