Sometimes Nothing Will Satisfy. Except a Great Steak.
I think I’ve cooked steaks in every imaginable way (reverse sear, sous vide, etc.) and more often than not I opt to grill them because what could be easier, right? But out of all the ways I’ve cooked them, this is most definitely my favorite and every once in a while I’m willing to put up with the grease mess on my stove because I can’t get these out of my mind. I’ve done this in a skillet on the grill in order to avoid greasing up my kitchen, but the weather wasn’t cooperating and these were cooked on the stove.
I begin by salting and peppering my nice thick rib eyes about 45 minutes before cooking and letting them sit at room temperature. I start cooking them in a hot cast iron skillet with a little oil.
After reading Kenji Lopez’s recommendations years ago, I follow his advice and flip them about every 30 seconds until some crust has built up, at which time I add butter, herbs (rosemary is my favorite), and garlic to the skillet. I continue to flip and baste them with the bubbling butter until they’re done to my liking (medium rare).
Yes, it’s sometimes worth it to put in some extra cleanup time in order to experience the pure joy of eating a good steak prepared in this fashion.