Hubby's Perfect Ribeye
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- 16 oz
- ribeye 1" - 1 1/2" thick
- 1 tsp
- kosher salt per side
- 1 tsp
- peppercorns, tricolored, freshly cracked per side
- 1/2 tsp
- garlic powder per side
- 1 Tbsp
- butter, softened
2Prep Time: 1-4 days
This is a long time, but it does mimic the dry ageing used in the best steak houses.
Place steak on a the smallest plate it will fit on. Cover with a paper towel. Refrigerate for 1 to 4 days. Replace paper towel daily or more often if damp.
3Remove steak from refrigerator. Preheat oven to 350 F.
Place steak on a cake rack over your broiler pan and bake for 10 minutes.
The idea is to have the steak reach a temperature of 100°F. Use a meat thermometer. (Time is approximate and depends on your individual oven's temperature and the thickness of your steak.)
4Let steak rest for 10 minutes. (Don't skip this part. It allows the juices to redistribute and keeps the meat from drying out.)
5While steak is resting, preheat a cast iron pan to screaming hot.
6Season steak with salt and pepper only at this point.
7Add steak to pan in a well-ventilated room for 2 minutes on each side for medium-rare steak. (It will smoke!)