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| Ribeye Steak The 3 Steps : #1. The Prep : wire rack. #2. The Sear : iron cast skillet #3. The Serve : wooden board. |
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| #1 : The Prep. On the wire rack. Pat the steaks dry with kitchen towels. Sprinkle coarse seasalt all over the surface and sides. For the record, Bryan will be preparing the steaks. He thinks I might rinse the steaks if I were to prepare them. I can hear it already. Nobody washes steaks. Don't be silly, he would scoff. Fine. |
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| Dry-brine the steaks in the refrigerator. Uncovered. About 12 hours. Or overnight. This would be the tip to take the steak to a whole new level. Juicier. A deeper flavour. Michelin potential. |
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| Time out. Remove the steaks from the fridge and let them sit at room temperature for say, 20 minutes. Or 30. Pat dry the steaks ... |
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| when ready to sear. |
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| Rub some butter over the sides that are going face down on the hot pan. |
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| Nice. |
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| Step #2 : The Sear. In the cast iron skillet. Heat up the pan until smoking hot. Yup. Smoking hot. Actual smoke will arise. Add ghee. Or butter. Or tallow. Let it melt. |
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| Use a smash burger press to press down the steaks at the initial 5 seconds sear. This is to maximise the surface contact upon the hot skillet to trigger a caramelised crust. |
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| Sear the steaks for 3 minutes on each side. Undisturbed. |
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| Agak-agak 3 minutes later, flip over the steaks. |
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| Oh my. |
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| Add butter. This will become part ... |
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| of the dripping sauce. Tilt the pan a little to spoon the melted fats and juices onto the steaks. |
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| #3 : The Serve. On the wooden board. Remove from the pan and let the steaks rest on the serving board for 5 minutes. This would help to retain the juices better. Immediate cut would cause the juices to spill out. |
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| Scoop the pan juices and drippings over the steak. |
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| Unbelievable. So easy to prepare a good steak. |
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| Absolutely divine. Chomp Chomp Chomp. So so good. I could eat a steak everyday. |
The Carnivore Lifestyle.
