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
1 tbsp butter 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
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. 🙂