Rib Eye Steak Well Done Braten at Henry Jeffries blog

Rib Eye Steak Well Done Braten. Place the steak (s) directly over the high heat on the grill grates. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. Heat the oil in a cast iron skillet, until screaming hot. When the butter foam subsides, add the steak. Rub each side with the 2 teaspoons olive oil to coat. Sear until a brown crust forms, about 2 minutes per side. Press pepper into the steak to adhere. 1 garlic clove, bashed with the skin left on. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Sear your 1 inch cast iron steak for 3 minutes on each side. Move one steak to the pan. In a small bowl stir together 1 teaspoon salt,1/2 teaspoon black pepper, and.

Perfect RibEye Steak Recipe
from www.vice.com

Sear until a brown crust forms, about 2 minutes per side. Rub each side with the 2 teaspoons olive oil to coat. Place the steak (s) directly over the high heat on the grill grates. Move one steak to the pan. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. In a small bowl stir together 1 teaspoon salt,1/2 teaspoon black pepper, and. 1 garlic clove, bashed with the skin left on. Sear your 1 inch cast iron steak for 3 minutes on each side. When the butter foam subsides, add the steak. Press pepper into the steak to adhere.

Perfect RibEye Steak Recipe

Rib Eye Steak Well Done Braten Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. 1 garlic clove, bashed with the skin left on. Heat the oil in a cast iron skillet, until screaming hot. Move one steak to the pan. Rub each side with the 2 teaspoons olive oil to coat. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. When the butter foam subsides, add the steak. Sear your 1 inch cast iron steak for 3 minutes on each side. In a small bowl stir together 1 teaspoon salt,1/2 teaspoon black pepper, and. Press pepper into the steak to adhere. Sear until a brown crust forms, about 2 minutes per side. Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. Place the steak (s) directly over the high heat on the grill grates.

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