Ingredients
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32
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1
-
1
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1 1/2
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-
-
-
-
-
-
-
-
-
-
Directions
Rib-Eye Steaks That are Superb,I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.,My brother-in-law is a pro and I have watched him cook meat but needed a written refresher on how. My ribeye steaks turned out awesome! Thank you for the recipe.,This was the best steak by far I have ever made use some of the reviews to tweak the steak. I cooked it on the grill but in a cast iron skillet I was nervous because of how Brown it was getting but it only made it so much better I topped it off with a garlic butter thyme Rosemary sauce while it was sitting I cannot tell you how good this recipe was the flavor was out of this world
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Steps
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1
Done
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Remove Steaks from the Refrigerator and Let Them Sit For About 30 Minutes to Take the Chill Out of the Meat. |
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2
Done
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Now, Coat Both Sides Generously With Coarse Black Pepper and Granulated Garlic Powder. |
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3
Done
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Heat an Iron Skillet or a Heavy Bottomed Frying Pan Until Very Hot on High Heat. |
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4
Done
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For Each Steak, Sprinkle Onto the Skillet, 3/4 Teaspoon of Coarse Salt and Allow Salt to Heat Up For at Least 1 Minute. |
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5
Done
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Place the Steaks on the Coarse Salt and Cook For 3 Minutes; Do not Disturb at All, Do not Look or Even Move the Steaks. |
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6
Done
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Turn the Steaks Over and Cook For an Additional 3 Minutes; Again Do not Disturb at All. |
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7
Done
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the Cooking Time of 6 Minutes Gives You a Medium-Rare Steak; Do not Overcook. |
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8
Done
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If You Desire to Cook It to Medium, Then Cook For an Additional 30 Seconds to 1 Minute Per Side. |
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9
Done
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Remove Steaks to a Plate, Cover With Foil and Let Rest For 5 Minutes, So That All Juices Are Absorbed by the Meat. |
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10
Done
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Scrape Off Any Excess Coarse Pepper and Salt If Desired and Discard. |
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11
Done
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I Prefer to Slice the Steaks on an Angle About 1/4 Inch to 3/8 Inch Thickness. |
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12
Done
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Serve With Freshly Processed Horseradish. |
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13
Done
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Note; Make Sure That the Heat Is on as High as Possible Without Burning at All Times During Cooking the Steaks. This Will Vary Depending on Your Cooktop. |
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14
Done
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Do not Use Ordinary Table Salt. |
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15
Done
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Beef Tenderloin Steaks Are Also Real Great Cooked in This Manner. If Using a Steak Thicker Than 1 Inch, Add 1 Extra Minute Per Side For Medium-Rare. |
