Rib-eye Steak

Serves 4

1 32-ounce rib-eye steak, bone-in

2 heads of garlic

1 ounce grapeseed oil

8 ounces butter, cut into four pieces

Sea salt, to taste

Fresh ground black pepper, to taste

Season the meat on both sides with salt and black pepper to taste. Let stand for 1 hour before cooking.

Split the garlic into cloves, leaving the skin on. Press on the cloves to release the natural oils. The skin will prevent the garlic from burning.

Over high heat, heat a large skillet until hot. Add the grapeseed oil and place the steak in the pan. Cover with the lid and let sear until the meat gets a nice crust. About 10 minutes.

Turn the steak over, and continue cooking with the lid. When the other side is well seared, about 10 minutes, add the garlic and the butter. Let the butter brown and lower the heat to medium.

Flip the steak over again and baste the meat with the butter. Continue to cook for 20 minutes for medium rare.

Turn off the heat, continue to baste with the butter.

Remove from the pan and let the steak rest for 10 minutes over a rack.

Season with salt and pepper to taste.

To serve, slice the meat, spoon the cooking butter over the slices.

Works well with roasted potato or vegetables, or bib lettuce salad.

Comments

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[מדבירים]

I know that heat a large skillet until hot. Add oil, grape seed and place the meat in the pan. Cover with lid and let it take until the meat is a good crust.