Rib-Eye Steaks That are Superb

poniedziałek, 10 lutego 2014

Rib-Eye Steaks That are Superb

Time: 13 mins

Ingredients

  • 32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
  • 1 tablespoon freshly cracked black pepper, coarse
  • 1 teaspoon granulated garlic powder (optional)
  • 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Directions

  • 1 Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
  • 2 Now, coat both sides generously with coarse black pepper and granulated garlic powder.
  • 3 Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
  • 4 For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
  • 5 Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
  • 6 Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
  • 7 The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
  • 8 If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
  • 9 Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
  • 10 Scrape off any excess coarse pepper and salt if desired and discard.
  • 11 I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
  • 12 Serve with freshly processed horseradish.
  • 13 NOTE; Make sure that the heat is on HIGH at all times during cooking the steaks.
  • 14 Do not use ordinary table salt.
  • 15 Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

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