With Winter keeping us off the patio and away from the BBQ grill, we can always use a tried and true method to sizzle a steak on your stovetop like your favorite restaurant. This has minimal ingredients and is ALL method. It will work on any premium cut of beef: Rib Eye, NY Strip, even T-Bone.Cook as many at a time as will fit in your skillet comfortably. Don't overcrowd them.Difficulty: Easy
Cuisine American
Keyword Beef, Favorite
Method Grill, Stove Top
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Rest Time 5 minutesminutes
Total Time 15 minutesminutes
Equipment
10” Cast Iron Skillet (Ribs Optional)
Instant-read Meat Thermometer.
INGREDIENTS
Steak – ¾” to 1” Thick – Trimmed
1patButter
2tspExtra Virgin Olive Oil
Salt & Pepper
INSTRUCTIONS
Pat Steak(s) dry with a paper towel
Generously Salt and Pepper on both sides.
Rub all over with EVOO
Heat Oil in Skillet over medium-high heat. Spread Oil evenly on and between ribs.
Lay Steak in the skillet, diagonally across ribs for 1-2 minutes. Don't fuss or peak during this initial period. Steak should sizzle and not stick to the skillet when ready to flip.
Turn Steak over, reversing the diagonal orientation. Cook for 1 minute.
Turn Steak over again, making sure the grill pattern is across the original marks. Cook 1 to 2 minutes.
Turn Steak over for a final time, again making sure you get a crisscross grill pattern.
Use an instant-read Meat Thermometer. Steak should reach 140° F for Medium – 160° F for Well Done internal temp.
Brush with the pat of Butter on the top side.
Remove from Skillet, cover with foil and let rest for 5 Minutes.
Notes
Only use Oil to grease the skillet. Oil will not burn and will smoke very little whereas Butter will burn and produce enough smoke to trip your smoke alarm.