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I know rib-eyes are expensive,, but if you are doing something just for the two of you…that is, the kids are away and you are doing date-night…or any reason that you can send the DK away…this is just for you! Plus you can always grab it from the mark-down bin like I do and throw it in the freezer and make it when you can be with your sweetie
Butter-Basted Rib Eye Steak
1 2-inch thick rib-eye or strip steak
Kosher salt
8 tbs unsalted butter
1 2-inch thick rib-eye or strip steak
Kosher salt
8 tbs unsalted butter[/CODE]
At least two hours before cooking, remove the steak from refrigerator and salt it liberally on both sides.
When ready to cook, heat a heavy skillet over medium-high until the handle is very warm and a drop of water bounces in the pan. (Although cast iron is best because of its heat retention, any heavy bottomed skillet will work. The pan should be large enough to hold the steak with enough extra space to get a basting spoon alongside the steak.) Depending on your cooktop and the size of the pan, this might take five to as many as 20 minutes.
Pat the steak dry. When the pan is hot, place the steak on one of its edges in the pan. Cook for one minute, then rotate to another edge. Continue until the entire circumference of the steak is seared.
Remove the steak from the pan and the pan from the burner. Turn the heat to medium low. Wait one minute, then add the butter and let it melt. Depending on the size of the pan, you may need more or less butter. You want enough to spoon up easily for basting.
Return the steak to the pan, this time laying it on one side.
Cook for one minute, basting the steak with the butter. Flip and cook for another minute, still basting. Repeat this five times, then check the temperature by inserting a probe or instant read thermometer sideways into the steak at least two inches. You’re looking for 120° F for medium-rare. It probably won’t be there yet, so continue flipping and basting. You may have to do as many as ten or twelve flips.
Remove the steak to a rack. Let rest ten minutes. Slice into 3/8-thick slices and serve. Top with cooked mushrooms and red wine sauce, if desired.
At least two hours before cooking, remove the steak from refrigerator and salt it liberally on both sides.
When ready to cook, heat a heavy skillet over medium-high until the handle is very warm and a drop of water bounces in the pan. (Although cast iron is best because of its heat retention, any heavy bottomed skillet will work. The pan should be large enough to hold the steak with enough extra space to get a basting spoon alongside the steak.) Depending on your cooktop and the size of the pan, this might take five to as many as 20 minutes.
Pat the steak dry. When the pan is hot, place the steak on one of its edges in the pan. Cook for one minute, then rotate to another edge. Continue until the entire circumference of the steak is seared.
Remove the steak from the pan and the pan from the burner. Turn the heat to medium low. Wait one minute, then add the butter and let it melt. Depending on the size of the pan, you may need more or less butter. You want enough to spoon up easily for basting.
Return the steak to the pan, this time laying it on one side.
Cook for one minute, basting the steak with the butter. Flip and cook for another minute, still basting. Repeat this five times, then check the temperature by inserting a probe or instant read thermometer sideways into the steak at least two inches. You’re looking for 120° F for medium-rare. It probably won’t be there yet, so continue flipping and basting. You may have to do as many as ten or twelve flips.
Remove the steak to a rack. Let rest ten minutes. Slice into 3/8-thick slices and serve. Top with cooked mushrooms and red wine sauce, if desired.
This is such a yummy treat for anyone that loves steak, but just can’t budget it. However, if you plan it for just you and your sweetie, it can work into the budget;-D Personally, I love a chuck steak — so versatile — but with the climbing prices of beef, I might as well go for the higher-priced beef when it’s in the mark-down bin! LOL!
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