A Really Great Steak

• 份量: 2
• 总时间: 25 mins

配料

3 cloves garlic

a few sprigs rosemary

Diamond Crystal kosher salt and freshly ground black pepper

1 tablespoon whole grain mustard

2 tablespoons Worcestershire sauce

6 tablespoons unsalted butter

One boneless (1 ½ pound) ribeye, about 1 ½- inches thick

步骤

3 cloves garlic

a few sprigs rosemary

Pantry

Diamond Crystal kosher salt and freshly ground black pepper

1 tablespoon whole grain mustard

2 tablespoons Worcestershire sauce

Dairy

6 tablespoons unsalted butter

Protein

One boneless (1 ½ pound) ribeye, about 1 ½- inches thick

1. Season steak:

Very generously shower one (1 ¼ pound) boneless ribeye with salt on all sides. When seasoning, hover your hand 6-8 inches above the steak and be sure to hit every single inch! A ballpark quantity of salt for a steak of this size is about 2 tablespoons, but for the most even coverage and best practice, let the salt fall from your fingers, not the measuring spoon. Let sit at room temperature as you prep other elements of your meal.

2. Cook the steak:

Smash 3 cloves garlic with the side of a chef’s knife. Have them at the ready, along with 3 tablespoons cold butter, one rosemary sprig, and a measuring cup of water.

Preheat a cast iron skillet over high heat for 3 whole minutes.

If the steak has leached a lot of moisture, lightly pat dry with paper towels. Drizzle steak with a generous tablespoon of vegetable or olive oil.

Add the steak to the skillet and sear, without moving, over high heat, until golden and crusty on the underside, about 3-4 minutes. Flip and continue to cook until an instant-read thermometer registers 105 degrees, about 2-3 minutes more. Pour off the hot oil into a heatproof bowl.

Immediately add the smashed garlic, the 3 tablespoons butter, and rosemary sprig. When the butter has melted, tip the skillet towards you. Using a large spoon, baste the top of the steak with the melted butter, continuously and quickly, for about 1-2 minutes, until the steak registers 112-115 degrees for medium-rare. Remove the steak to a plate to rest.

3. Make the pan sauce:

Reduce heat to medium-low and add ⅓ cup water to the skillet, scraping to incorporate the crusty pan drippings. Add 2 tablespoons worcestershire and 1 tablespoon whole grain mustard. Add the remaining 3 tablespoons cold butter and continue to swirl pan until incorporated and emulsified, simmering until contents are reduced to a deliciously slick sauce. Pour any juices from the steak plate into the pan and season to taste with salt and pepper.

4. Serve:

Slice steak and sprinkle with flaky salt. Divide between plates and serve with pan sauce.