Cast Iron Rib-Eye Steak
I know a lot of people like to grill steak, but the good old cast iron pan I think makes steak extra special.
Here is what you will need:
2 rib-eye steaks
1 sprig fresh rosemary
2 cloves garlic, crushed
1 TBS olive oil
pat of butter
salt and pepper
Heat the oil and butter over medium high heat.
Make sure steaks are at room temperature. Never put a cold steak in a hot pan. Pat the steak dry then season on both sides with a good amount of salt and pepper.
Add the garlic and rosemary to your pan.
Place your steaks in the pan, your cook time will depend on how rare you like your steak and the thickness of the steak. I like mine medium rare and they were not terribly thick so I went about two and a half minutes per side. Base the steak while they cook.
Flip steak and continue basting.
When steak is done to your likeness remove from pan and let rest. If serving steak carved let it rest 10 minutes before slicing. I was serving steak whole but I still let it rest .
Served with some fresh made coleslaw and cauliflower mash.