Nothing beats a gorgeous bone-in rib eye for dramatic shape and rich, funky flavor. But you've got to know how to handle it.
One: Salt the hunk of meat like there's no tomorrow. Now salt a little more. Rub it all over with rosemary, thyme, lemon peel and garlic and let it rest overnight before the big day.
Two: Rub a little olive oil on the steak and introduce it to an extremely hot cast iron skillet.
Three: Step away from the stove. Resist the urge to turn it a hundred times. Sit on your hands or have another drink if you need it. The key is to let the meat and the heat work their magic. Your reward: a deep, crisp, charred--but not carbonized!--exterior and an interior that's evenly cooked to a perfect medium-rare all the way through.
1. Gear: A simple cast-iron pan is key. It sustains a high, even heat that translates to a nice, deep caramelization and no need to finish in the oven. Short metal tongs are best for handling a big piece of meat. Turn the meat to sear every side (fat edges included). Yeah, poking the meat is cool, but a simple cook's instant-read thermometer is the most reliable way to know when you hit the 130° medium-rare sweet spot.
2. The meat: We've got love for all kinds of cuts, but we agree with Grant Achatz: "The rib eye is my all-time favorite. Rib eyes have the highest marbled fat ratio. They just taste better."
3. Salt early, salt often: Salt is a steak lover's bestie. The meat needs way more salt than you think it does, so always be salting (ABS). Under-salting results in tasteless meat--even if you've splurged on the best quality--so really go for it.
4. Here's the rub: Rosemary, thyme, lemon peel and garlic supply a subtle fragrance and flavor.
5. Oil, but not much: Put the oil on the steak, not the pan. You're searing, not frying.
6. Butter: We like to baste the meat with foaming brown butter (quickly infused with rosemary, thyme and garlic) as it cooks because it perfumes the meat and adds another layer of flavor.
7. A very sharp knife: Don't underestimate its importance. After all the care you've put into cooking the perfect steak, you want even pieces--cut against the grain--that do your work justice.
Yield: 2 servings
Prep Time:
30 minutes, plus marinating time
Cook Time:
14 minutes
Total Time:
44 minutes, plus marinating time
One 2-pound bone-in rib eye steak, preferably dry aged
Kosher salt
2 sprigs rosemary
4 strips lemon peel
6 sprigs thyme
6 cloves garlic, smashed
1½ tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
Fleur de sel, for garnish
Béarnaise Sauce
Bone Marrow Butter with Chives and Meyer Lemon
Green Peppercorn Sauce
Béarnaise Sauce
Bone Marrow Butter with Chives and Meyer Lemon
Green Peppercorn Sauce
