Recipe: 'Down And Out In Paris And London' Rib-Eye Steak

The Leonard Lopate Show | Aug 24, 2015

Down And Out In Paris And London Rib-Eye Steak

Serves 2 

1 (1 ½ pound) bone‑in rib-eye steak, cut 1 ½ inches thick

Kosher salt

Freshly cracked black pepper

2 tablespoons high-smoke-point neutral oil, such as grapeseed oil

1 tablespoon unsalted butter

Pat the steak dry with a paper towel and leave it on the counter to sit out at room temp for 30 to 45 minutes prior to cooking. About 10 minutes before you’re ready to cook, season the steak liberally on both sides with salt and pepper.

Heat the oil in a cast-iron skillet over medium-high heat until it just begins to smoke. Add the steak and cook until the surface has a good crusty sear, 6 to 8 minutes per side. For a steak cooked to just shy of medium (which is what I recommend for a rib-eye), the internal temperature should reach 135°F; the temperature will come up about 5 degrees while the steak is resting. Transfer the steak to a cutting board, put the butter on top to melt, and tent it with foil. Let the steak rest for about 10 minutes before slicing it against the grain and serving.

VORACIOUS recipes courtesy Little, Brown and Company
Copyright ©2015 by Cara Nicoletti

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