Tuesday, February 06, 2007

Best Rib Eye Steak

perfect rib eye steak
Dearest readers, I apologize I haven't updated my blog in over a week, but you see, yours truly was in O'ahu soaking in the sun and the waves. As a matter of fact, I was also eating my way through the North Shore, down to Honolulu and Waikiki, but that's another blog. For this blog I decided to post my recipe for absolutely delicious rib eye steaks. To me, rib eyes don't need much seasoning because the meat is already well marbled, and the best part is that you don't have to marinate the meat for hours and hours. Now, I use a store-bought spice rub, which basically contains peppercorns, dried onions, dried garlic, thyme, sea salt and other spices, but I find that this particular spice rub is the best one for this type of meat. Also, keep in mind that this recipe is for just one ½ pound piece of rib eye steak. So double the recipe according to how many pieces you plan to make for supper.

INGREDIENTS (1 serving)

  • 1 half pound (between .49 to .55 lb) rib eye steak, boneless, about 1/2" to 2/3" thick
  • 1 Tablespoon olive oil, divided, plus more for sauteeing
  • 1 teaspoon McCormick Montreal Steak Seasoning, divided
  • 1 normal sized garlic clove, finely minced and divided
  • 1 Tablespoon soy sauce
  • 1 zip-lock baggy big enough to fit the meat

Wash the rib eye in cold water and pat dry on a paper towel. Trim off any excess fat, if you wish. Drizzle half of tablespoon of olive oil on one side of the meat and massage into meat. Sprinkle ½ teaspoon of the Montreal Seasoning, then add ½ of the minced garlic clove. Spread with your fingers and massage into meat. Turn meat over and repeat by drizzling the remaining olive oil, massage, then add remaining ½ teaspoon seasoning and remaining garlic. Rub into meat and place the meat into the plastic bag. Drizzle the soy sauce into the bag, close the baggy and make sure you remove the air from bag, and spread the soy sauce around with your fingers. Place the meat in the fridge. You can let it marinate for as little as 15 minutes, but 30 minutes would be ideal.

When you're ready to cook, preheat oven to 375° F.

In an oven safe sauté pan over medium-high heat, add about 1 tablespoon of olive oil. Make sure the oil is really sizzling hot. Add the rib eye and let it sear for 2 minutes. DO NOT MOVE IT. I know you'll be tempted, but believe me, you want it nicely caramelized.

After two minutes, turn meat over and sear it for another 1½ minutes more (if you want your meat on the medium side, sear it for 2 to 2½ minutes). Immediately place the sauté pan into the oven and bake for 4 to 5 minutes for medium-rare. If you don't have an oven safe pan, simply put the steak into a baking sheet. Remove meat from oven, tent it with foil and let it rest exactly 4 minutes. When ready, serve it as is, or slice against the grain.

1 comment:

Kerry said...

Rachael Ray would be proud! I also always have a container of Montreal steak seasoning in my spice drawer. It rocks.