ribeye I still loved my charcoal grilled ribeyes but HOLY GUACAMOLE was this good. Does exactly what it says. Only thing I would lightly brush the steak with olive oil instead of putting it in the pan. I burned myself with oil splatters.
This recipe uses a rib eye steak, which I think gives you the best combination of good marbling, tenderness, and flavor; although feel free to experiment with other cuts. Thickness of the steak; however, is very important… a minimum of one inch. Well, you ready… Let’s get into the kitchen.
Cast iron ribeye (Heated pan over med high heat til sizzling. Canola oil, salt and pepper on steak and let sit on counter 30 - 45 min. 3 min on each side and 4 min in 450 degree oven then rest 10 min resulted in barely well done but juicy steak. Just before putting in oven added compound butter (garlic, parsley). Next time reduce oven time to 5 min. Delicious!)