I shared this recipe with our meal plan members last summer for Father’s day so I actually don’t have any process pictures, but you can sit here and stare at that gorgeous piece of finished meat. This recipe is for 1 large steak, but keep in mind that a large ribeye or t-bone can easily serve 2-3 people, or alternately, you could cook a couple smaller steaks in the same pan. For a good skillet steak like this I prefer ribeye, but if you want something a bit leaner you could go with a New York Strip.
Tips for Cooking the Perfect Steak
1. Use a cast-iron pan. It’s amazing for heat retention, caramelizes all those little flavor bits and simply works best. 2. Use kosher salt. If you’re not accustomed to using kosher salt in your daily cooking, now’s the time to grab a box. It’s cheap, and found right by the table salt in the grocery store. 3. Don’t even think about using anything but real butter and extra virgin olive oil (I LOVE our Rosemary olive oil here). This isn’t a time to try and cut calories or argue that margarine is the same thing. When you only have a handful of ingredients in a recipe, they’ve all got to be good.
Basically this steak sizzles away and while it does, you tilt the pan and spoon melted butter that’s been cooked with garlic and rosemary all over it. Over and over until it’s at the perfect temperature.
And then you eat that steak and and marvel over every last bite that you made one of the best steaks in the world.
