Herb-Crusted Ribeye Steak w/ Citrus Salad
Ingredients:
Bone-in Ribeye [16oz] [or beef tenderloin]
Unsalted Butter [1 Tbs]
Dried Mexican oregano,
Fresh Rosemary [1 Bushel]
Garlic [ 3 Cloves]
American Prime Beef Rub [2 Oz]
Salt [To Taste]
Grape-seed Oil [1 Tbs]
Olive oil
Lemon Zest
Lemon Juice
Rice Wine Vineger
The Cook:
Set cast iron skillet on medium-high heat, drizzle in grape-seed oil. Let sit for two minutes or until a slight smoke appears.
Sheed Tip: Take the steak out of the fridge 20-30 minutes before cooking, this allows the meat to slowly increase in temperature.
As the skillet comes up to temp, lightly drizzle grape-seed oil onto the steak. This will be our binder to allow the rub to adhere better. Use your beef rub to coat all sides of the steak, including the edges.
Time to add the steak to the pan, making sure to lay the steak away from you. This helps avoid hot oil splashing towards you.
Despite popular opinion, it is ok to flip your steak more than once. For this cook, we will flip every 1 minute. This allows for an even edge-to-edge cook. At the 6-minute mark, add 1 Tbs of unsalted butter, fresh rosemary, and garlic. The heat and fat from the butter will help release the oils and aromatics in the herbs.
Tilt the pan towards you and use a spoon to baste the steak with the rendered butter and herb oils. Do this for roughly two minutes and then remove the steak from the heat and allow it to rest. It’s very important to not cut the steak immediately as the juices need time to redistribute.