Cast-Iron Rib-Eye Steak

Time :1

Yield :1 serving

Recipe Background

Cast-Iron Rib-Eye Steak serves up the best steak of your life! The trick to a tender and juicy steak requires two basic things: a little bit of prep time and a ripping-hot cast iron pan. The hot pan is crucial to developing a delicious crust. With the addition of some fresh aromatics and herbs, you can elevate a simple staple into the centerpiece of your dinner. Pair Cast-Iron Rib-Eye Steak with roasted asparagus or Brussels sprouts, and you've got a FIVE-STAR dish!

Ingredients

1 rib-eye steak (1 1/4-1 1/2-inch-thick), boneless or bone-in
salt to taste
pepper to taste
4 tablespoons avocado oil
3 cloves garlic smashed
3 tablespoons butter
2 sprigs thyme
2 sprigs rosemary

Directions

Let the steak rest at room temperature for at least 30 minutes.
Trim any excess silver skin or gristle off the steak.
Pat the steak as dry as possible with paper towels.
Season the steak generously with the salt and the pepper on the top, bottom, and sides.
Turn on the cooktop ventilation fan, and preheat a cast-iron pan as high as possible.
Once the pan is hot, add the avocado oil and loosely and carefully brush with a paper towel to coat the inside of the pan.
Once you begin to see wisps of smoke, gently add the steak, laying it away from you on the pan to avoid splashing the hot oil.
Cook the steak on each side until it reaches your desired level of doneness, about 4-6 minutes if cooking a boneless steak for medium-rare or 130 degrees F. It will continue to rise to 135 degrees F when resting. Add 1-2 minutes per side for a bone-in steak.
After you've flipped the steak once, add the butter, the smashed garlic cloves, the thyme, and the rosemary to the pan.
Tip the pan to one side slightly and, with a spoon, baste the steak with the herb-infused melted butter.
Once the steak is to your preferred level of doneness, transfer it from the pan and let it rest for a minimum of 10 minutes under a tent of foil.
Serve.