How to Make a Steakhouse Style Ribeye | Mad Genius | Food & Wine

Описание: Justin Chapple shares a mad genius technique to make the perfect steak that's medium-rare from edge to edge. (Bonus: It's a great way to cook a steak indoors, as it doesn't create a lot of smoke!)

Salt the steak while canola oil heats up on the cast iron skillet. Set your timer for two minutes then flip it. Set the timer for ten minutes. Every minute or two minutes, flip it or rotate it around to get it evenly brown on all the sides.

Don't prod it too hard because you don't want to push out all the juices.

Insert the thermometer into the steak and take it off the skillet the center is at 65-70 degrees. Let it rest for 10 minutes.

Continue cooking the steak and flipping it for 10 more minutes. Measure the temperature and let it rest if it's at about 120 degrees.

In the meantime, make a compound butter to add flavor to the steak. Slather the butter on top and cut the steak down the middle.

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