- 1 (2-inch thick) boneless rib-eye steak
- kosher salt
- 8 Tbsp butter
2. When ready to cook, heat 8-10 inch cast iron skillet over medium-high until hot. Pat steak dry, and place the steak on one of its edges in the pan. Cook for one minute, then rotate to another edge. Continue until the entire outside edge of the steak is seared.
3. Remove the steak from the pan and place on a plate. Reduce heat to medium-low. Wait one minute, then add butter and let it melt.
4. Return the steak to the pan, laying it flat on one side. Cook for one minute, basting the steak with the melted butter in the pan. Flip and cook for another minute, still basting. Repeat this five times, then use a meat thermometer to check the temperature. Medium-rare would be a reading of 120° F. If the meat has not reached the target internal temperature, keep flipping and basting. It may take as many as ten or a dozen flips.
5. Remove the steak to a rack and let rest for ten minutes. Slice into 3/8-thick slices and serve.
Robyn's notes: very straightforward, just can't walk away from it at all once you start cooking. Nice crisp sear on the outside, but tender within. A two-inch thick steak may be too much for two people, depending on how hungry you are, but it needs to be that thick to cook properly. If there are leftovers they make a nice sandwich for lunch. Watch me demonstrate this recipe on youtube!
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
