Cast Iron Seared Rib Eye Steak

1 pc 1.5 to 2 inches thick rib eye (I prefer 2 inches and grass fed)

1/2 tsp salt

1/2 tsp ground black pepper I use this

2 cloves garlic

2 sprigs of fresh rosemary

1/4 slice lemon

1 tbsp cooking oil of choice I use this

Fresh meats from your local butcher is preferred

If using frozen meat, make sure meat is properly thawed (I like to take out meat from the freezer to refrigerator a night before.

Rub steak with salt and pepper on both sides and edges

Heat cast iron pan I use this

Add cooking oil

Time you sear according to your preferred temperature ( 7 minutes per side for medium well 2 inches thick meat)

When oil is hot enough, begin to sear meat

Begin basting few seconds after flipping meat on the other side to sear

Melt butter and add crushed garlic and sprigs of rosemary

Tilt pan

Using a spoon, baste meat

When your timer goes off, remove your cooked meat and let it rest for 10 minutes

Basting is necessary when cooking steak.

Always set a timer. There's corresponding time for every temperature. Rare should be shorter and well done is always longer.

Don't poke, flip or cut meat when resting. Be patient. 🙂