The Comfortable Kitchen by Alex Snodgrass

Author:Alex Snodgrass
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2021-11-03T00:00:00+00:00

MAKE THE TARRAGON BUTTER: In a small bowl, combine the butter, garlic, and tarragon. Stir until well combined. Set aside.

COOK THE RIB-EYE STEAKS: Heat a cast-iron or heavy-bottomed skillet over medium-high heat until very hot but not smoking.

MEANWHILE, pat the steaks very dry. Generously season all sides of each steak with the salt and pepper, pressing in the seasoning so it adheres to the meat. Make sure to season the entire surface, including the sides and fat cap.

SET an oven rack in the highest position and turn the oven to high broil.

ADD the avocado oil to the hot skillet and swirl to coat evenly. Sear the steaks individually (so that you do not overcrowd the pan) undisturbed for about 1 minute per side, until a golden crust forms. Finally, turn the steak on its edge and sear the fat cap for about 30 seconds, just until it begins to render.

TRANSFER the steaks to a sheet pan and broil to your desired doneness. I cook mine for exactly 5 minutes for medium-rare. If your steaks are closer to 2 inches thick, cook for 1 minute more, and if they are closer to 1 inch thick, cook for 1 minute less.

CAREFULLY remove the hot sheet pan from the oven. Dividing evenly, top the steaks with the tarragon butter. Let the steaks rest on the hot pan for about 8 minutes while the butter melts.

TRANSFER the steaks to a cutting board, slice against the grain, and serve immediately. Finish with a pinch of flaky salt.

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