Dinner · Steakhouse

Cast Iron Ribeye

Hard sear, butter baste, rest. Fifteen minutes start to finish.

A seared steak resting on a plate with asparagus and a baked potato
Photo: Key West Wedding Photography, CC BY 2.0
Total
15 min
Prep
5 min
Cook
10 min
Serves
2
Ingredients
  • 1 ribeye steak (1.5 inches thick)
  • 2 tsp kosher salt
  • 1 tsp black pepper (coarse)
  • 1 tbsp beef tallow
  • 3 tbsp butter
  • 3 cloves garlic (smashed)
  • 2 sprigs thyme
Method
  1. Pull the steak out of the fridge 40 minutes ahead. Pat it bone dry with paper towel, wet steak steams instead of searing.
  2. Salt both sides heavily and leave it uncovered on a rack while the pan heats.
  3. Heat a cast iron pan over high until it just starts to smoke. Add the tallow.
  4. Lay the steak away from you. Do not touch it for 3 minutes. Flip, 3 minutes on the other side.
  5. Drop heat to medium. Add butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steak for 90 seconds.
  6. Sear the fat cap on edge for 30 seconds, holding it with tongs.
  7. Pull at 125°F internal for medium rare. Rest 8 minutes on a board before you cut it. Pepper after resting.
  8. Slice against the grain and pour the board juice back over.

Notes

Rest time is not optional. Cut it early and the juice ends up on the board instead of in the steak.

No tallow? Use any high smoke point oil. Not olive oil, it will fill the kitchen with smoke.

Source: House method

beefcast ironquickketo

wolfeats.ca/recipes/cast-iron-ribeye/