/ck/ - Food & Cooking

Here's how I do it and I eat a ribeye steak every night. Pan seared is the best method.

To have a good steak you need to start with a good piece of meat. Find out where to get quality meat local to you.

Get a double steak unless you like your steak well done. It's impossible to get a proper sear without overcooking a thin steak

You'll need a large cast iron skillet and grill press that have been properly seasoned. Lodge is the gold standard but vintage pieces such as Wagner or Griswold are preferred.

Remove steak from packaging dry both sides and Pat coarse kosher salt and black pepper on both sides. You can add a very light coat of vegetable oil to both sides to promote adhesion. Let steak rest until it is at room temp or close to it.

Heat skillet up to medium high with the grill press resting in the bottom. This takes a decent amount of time due to the nature of cast Iron cookware.

Slap the steak on the skillet and place the grill press on top . Flip every minute.

When the steak hits 145 degrees place some rosemary and garlic in the skillet melt some unsalted butter and baste the steak with the flavored garlic rosemary butter.

Remove steak and let rest for 5 min at least and garnish with the rosemary and garlic.

You can substitute the kosher salt and black pepper for steak seasoning if you want thicker crust. Montreal steak spice is a good first steak spice.