The Rib Eye
Jun 17, 2015 04:00PM ● Published by Cate Reynolds
Spoil dad with a juicy steak that’s so good (last-meal-on-earth good) that it doesn’t even warrant sides. The key to this dishes success is the cut of steak in use (28-day aged minimum prime rib eye) that is more flavorful and tender, as well as careful and attentive preparation. The steak is given a slow, golden caramelization and then basted in its drippings along with butter and sprigs of rosemary and thyme. This decadent preparation of a rib eye needs no sides, but if you’re looking to round out the meal try adding some grilled asparagus and red potato wedges. I also added some sautéed Vidalia onions, which are a fantastic topping for the steak.
Ingredients – Serves 4-6
- One 1 ½- 2 ½ lb. bone-in rib eye steak, preferably prime and aged at least 30 days
- Kosher salt and coarsely ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, smashed
- 3 fresh thyme sprigs
- 3 fresh rosemary sprigs
- Coarse sea salt for garnish
1. Let the steak come to room temperature for 1-2 hours before cooking it.
2. About 10 minutes before you plan to start cooking the steak, season it well with kosher salt and pepper—start with about ½ cup salt and 2 tablespoons pepper. Coat the steak generously and evenly, then gently shake off the excess. Place on a wire rack and set aside at room temperature. Preheat the oven to 275 degree Fahrenheit.
3. In a frying pan large enough to accommodate the steak, warm the olive oil over medium-high heat. When the pan is smoke, add the steak and press down firmly to ensure even contact with the pan bottom. Let the steak cook, without moving it, for about 2 minutes. Carefully lift the steak, swirl the oil around in the pan, and flip the steak. Press down and cook on the second side for 2 minutes, until the outer surface is deeply caramelized and dark brown, about 10 minutes total. At this point, flip the steak onto the rounded edge to render some of the fat.
4. Add the butter, garlic, and herb sprigs to the pan and, using a large spoon, baste over the steak with the fat and pan drippings. Flip and repeat. Reduce the heat to low until the butter has browned but not burned.
5. Transfer the steak to a clean wire rack set on top of a sheet tray. Pour the pan drippings into a heatproof bowl and reserve. Place the steak in the oven and bake, flipping every 3 minutes, until an instant-read thermometer inserted in the thickest part registers 125 degree Fahrenheit for medium-rare.
6. Remove from the oven and let the meat rest without touching it (you don’t want to disturb the juices) for at least 12 minutes. To carve, first cut off the bone: using a boning knife or a sharp paring knife, separate the meat from the bone as close to the bone as possible. You should see an arc-shaped piece on the opposite side of the meat from bone; this is the deckle. Separate that from the eye by slicing between them. Cut the deckle into about 1-inch pieces. Remove any gristle or large pieces of fat. Cut the eye against the grain into slices ¼- ½ inch thick.
7. To serve, divide the steak among individual plates. Drizzle the pan drippings (rewarm if necessary), garnish with seat salt, and serve right away.
Sussman, Eli & Max. “The Rib Eye.” The Best Cookbook Ever