• Seared Ribeye with Sea Salt

    • July 24, 2012 - 8:35 pm
    • BEEF RECIPES
    • Comments Off on Seared Ribeye with Sea Salt

    Summary: Every good cook must know how to perfectly sear a steak. This easy recipe adds an extra dash of sea salt at the end for a delightfully crunchy contrast.

    Ingredients
    • 1 (12-ounce) good-quality ribeye steak
    • 2 teaspoon(s) kosher salt
    • 1 teaspoon(s) fresh black pepper
    • 1 tablespoon(s) olive oil
    • 1 teaspoon(s) sea salt

    Instructions

  • Season ribeye with salt and pepper on both sides.
  • Heat a medium cast-iron skillet over high heat and add the olive oil.
  • When oil begins to smoke slightly gently lay the ribeye into the hot skillet and press down gently with the back of a spatula to ensure it is laying flat in the pan.
  • For medium rare cook each side about 4 to 5 minutes.
  • Transfer to a plate and let the steak rest for 5 minutes.
  • Serve sliced or not with sea salt sprinkled on top.

Quick notes

It is important to cook the steak over high heat, but not so high that it burns. Start the heat high and then bring it down to above medium.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 1

My rating 4 stars:  ★★★★☆ 1 review(s)

  • Pan Seared T-Bone Steak

    Churchhill Natural Meats Recipes

    Summary: Quick, simple, and delicious. The perfect recipe to cook the perfect steak indoors.

    Ingredients

    • 1 1/2 pounds bone-in T-bone steak
    • Kosher salt and freshly ground black pepper
    • 1 tablespoon canola oil

    Instructions

    1. Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
    2. Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper.
    3. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
    4. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes.
    5. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.

    Quick notes

    For medium-rare, about 6 to 8 minutes.

    Preparation time: 5 minute(s)

    Cooking time: 15 minute(s)

    Number of servings (yield): 2

    My rating 4 stars:  ★★★★☆ 1 review(s)

    Churchhill Natural Meats Recipes