Voracious by Cara Nicoletti & Marion Bolognesi

Author:Cara Nicoletti & Marion Bolognesi [Nicoletti, Cara and Bolognesi, Marion & Bolognesi, Marion]
Language: eng
Format: epub
Tags: Cooking / Essays & Narratives
Publisher: Little, Brown and Company
Published: 2015-08-18T00:00:00+00:00

DOWN AND OUT IN PARIS AND LONDON

Rib-Eye Steak

Serves 2

1 (1½-pound) bone-in rib-eye steak, cut 1½ inches thick

Kosher salt

Freshly cracked black pepper

2 tablespoons high-smoke-point neutral oil, such as grapeseed oil

1 tablespoon unsalted butter

Pat the steak dry with a paper towel and leave it on the counter to sit out at room temp for 30 to 45 minutes prior to cooking. About 10 minutes before you’re ready to cook, season the steak liberally on both sides with salt and pepper.

Heat the oil in a cast-iron skillet over medium-high heat until it just begins to smoke. Add the steak and cook until the surface has a good crusty sear, 6 to 8 minutes per side. For a steak cooked to just shy of medium (which is what I recommend for a rib-eye), the internal temperature should reach 135°F; the temperature will come up about 5 degrees while the steak is resting. Transfer the steak to a cutting board, put the butter on top to melt, and tent it with foil. Let the steak rest for about 10 minutes before slicing it against the grain and serving.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.