Cast iron skillet at home, heat high with avocado oil. Salted steaks at least six hours prior. Three minutes on stovetop before flipping. Another three minutes on second side. Flip again and put in 400 degree oven for another five minutes before flipping again and bring to stovetop in which I melt a quarter stick of butter to spoon over the top with garlic cloves and pepper.
Let rest for 10 minutes.
Then eat.
That’s how we used to do our ribeyes, almost exactly.
Then on one getaway we discovered pecan wood chips on a grill. I didn’t check to see if you’re from the south (and I would guess not by your handle), but if you enjoy pecans in any fashion, I would highly recommend this iteration to put into your repertoire. We are now fairly addicted to pecans as a flavor in the background. For reference, my husband is a Long Island guy that I have been converting to Southern ways for over 40 years. He loves the subtle yet smoky flavoring that the pecan imparts. Give it a try sometime! Bon Appetit!
Will you marry me?
That’s almost exactly how I cook ribeye steaks.
Yes, that is the recipe, but how well did you tip?!?
What no lobster tails?
That sounds delicious. How thick are the cuts? What is the cost per pound? Any info would help me in my quest for delicious steakdom...
Do you leave on counter for 6 hours? (I have heard room temp is best for cooking steaks).
Do you happen to know if a good quality cast iron skillet that doesn’t weigh a ton exists? I realize this may be a stupid question, but I find cast iron skillets ridiculously heavy. I do want to purchase one though. Thanks.