My classic go-to cut for steak is a bone-in rib steak. The butcher at Florence Meat Market on Jones Street in the West Village recently corrected me when I asked for a bone-in ribeye steak. A ribeye steak is considered boneless and its bone-in counterpart is a rib steak. Now we know. A good steak is not hard to cook but it’s very easy to mess up. I’ve got some tips on how to make a great steak.
Buy the best quality steak you can find. A rib steak at 1 1/2-inches thick will weigh approximately 1 1/2 pounds and serve 2 generously, 3 if part of a larger meal (don’t tell my husband, though). I’ve tried testing several 2-inch thick steaks and found I needed to include my oven to finish cooking a steak that large. At 1 1/2-inches you can create the perfect sear and get it beautifully medium-rare all on the stove. Any thinner than 1 1/2-inches and the steak can easily overcook while searing.
Remove your steak from the refrigerator 30 to 60 minutes before cooking. This helps to bring it to room temperature and decrease cooking time. Pat it dry with paper towels to remove any access moisture. Season the steak VERY generously with Kosher salt and freshly ground black pepper (I prefer a very coarse grind).
I’ve cooked steaks on the grill, on the stove and also using a combination of the stove and finishing it in the oven. The best method, I’ve found, is to cook a rib steak in a hot skillet on the stove even during grilling season. You get the most control on searing the steak and achieving the perfect “crust”. Use a 12-inch skillet, preferably cast iron, and get it searing hot. I leave the skillet on a burner over high heat for 5 minutes to preheat it and put a lid on top to help capture any smoke before cooking. Don’t add any oil to the pan, the dry skillet creates a great sear.
After cooking, allow there steak to rest for 10 minutes so the juices in the meat redistribute. If you cut into the steak too soon the juices will leak out and you’ll be left with a drier cut of meat. Resting helps to keep the meat juicy. While slicing the steak there will be some juice so save it for serving. Don’t discard the bone, the meat along it is very flavorful. I love my rib steak topped with Simple Chimichurri but you can also drizzle your best quality extra virgin olive oil over it.
Salt and Pepper Rib Steak with Chimichurri
serves 2 to 3
Ingredients
1 rib steak (bone-in), 1 1/2 inches thick
Kosher salt
Freshly ground black pepper
Simple Chimichurri or extra virgin olive oil, for serving
30 to 60 minutes before cooking, let steak sit at room temperature. Pat steak dry with paper towels and season very generously with salt and pepper.
Heat a 12-inch skillet, preferably cast iron, over high heat for 5 minutes. Place steak in dry skillet and cook until steak develops a dark golden crust, about 4 to 5 minutes. Using tongs, flip steak over and cook until it develops a dark golden crust, about 4 to 5 minutes for medium rare.
Transfer steak to a cutting board or plate and allow it to rest for 10 minutes. Slice steak and serve with a Simple Chimichurri or a drizzle of olive oil.
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