The rib-eye is a great cut of meat and probably my favorite steak. Grass-fed rib-eye is even better because it is typically leaner and more flavorful than those cut from grain-fed cattle.
I used to believe it was only possible to have a good steak at a restaurant, where it was cooked to perfection with just a bit of pink in the middle: juicy, tender and flavorful. It seemed that every time I cooked steak at home it was dry, tough and lacked flavor.
I assumed it was because restaurants had access to better cuts of meat. It turns out that it is because I was cooking the steaks completely wrong.
You won’t find better cuts of meat than those available from the Grass Roots Coop. They take great care of their animals and when they say their cattle are grass-fed, they mean the cattle are grass-fed.
The animals in the Grass Roots Farmers’ Cooperative are well cared for. They are healthy and well-fed so you know you are getting a beautiful and tasty piece of meat. Make sure you cook that meat well so you can enjoy every bite.
Today, I am sharing with you a secret I recently learned that helped me to achieve delicious restaurant-style steaks right in my own kitchen. This is more of a method than a recipe but it is nearly fool-proof and will result in a perfectly cooked steak, every time.
RESTAURANT STYLE STEAKS
Prep – 30 Minutes
Cook Time – 6-10 minutes
Special equipment: a cast iron skillet and a meat thermometer
- 2 – 10-12 ounce rib-eye steaks, 1-inch thick
- 2 tablespoons butter
- Steak seasoning (like Montreal Steak)
- Bring your steaks to room temperature by setting out of the fridge about 30 minutes before preheating the oven.
- Place your cast iron skillet in a cold oven and preheat it to the highest temperature. My oven goes to 550 degrees.
- Season your steaks to your liking. I like to use Montreal Steak seasoning.
- When the oven and your skillet reach temperature, remove the skillet from the oven and melt two tablespoons of butter in the skillet.
- Add the steaks, seasoned side down and place the skillet into the hot oven.
- Set the timer for three minutes.
- Flip the steaks and cook for three minutes more.
- Remove the skillet and test your steaks for desired doneness by using a meat thermometer. Return the steaks to the oven for one-minute increments until the desired temperature is reached.
- Allow the steaks to rest at least 10 minutes before serving.