Beef, Fish, Chicken or Pork
Updated: Jun 29
For me, almost nothing beats a well marbled ribeye. I like mine with nothing but a little salt and pepper, so the meat can speak for itself.
I like to use very high heat to get that perfect, dark, golden crust. I generally don't use any oil in the pan because the fat from the meat suffices. That said, if oil is needed, I use one with a neutral taste and high smoke point like avocado or grape seed oil.
Everyone has their preference for steak doneness. Mine is medium rare (a crispy crust with a warm, pink to red center). Cooking time depends on the thickness of the steak. For this 2 inch steak, I cooked it for about 4.5 minutes on each side.
Once the steak is done, do not cut into it right away. Patience is key. When you cut into any meat right after it is cooked, all the juices run out, leaving it dry.
Let the meat rest. Tent the steak with foil and make sure it is covered loosely. If there is no room for ventilation, the meat will steam inside the foil and you will lose that crispy exterior. Let the meat sit, untouched on the cutting board for about 5 minutes, allowing the juices to redistribute.
Your patience will be rewarded with a tender, juicy steak. Bon appétit!
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