![]() ![]() ![]() Top with the butter and lightly season with salt. Reassemble the sliced steak around the bone (it should look like a whole sliced steak) and return it to the skillet, browned-side up. Slice both pieces 1-inch thick across the grain. Using a sharp knife, cut the meat off the bone in two whole pieces (ribeye and fillet). Remove the skillet from the heat and transfer the steak to a cutting board, browned-side up. Add the steak and cook until a deep brown crust forms on the bottom, about 4 minutes. Heat the oil in a large (preferably cast-iron) skillet over medium-high heat until it begins to shimmer. Season the steak very generously on all sides with salt and pepper. Remove the steak from the refrigerator 30 minutes before cooking. ![]()
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