When cooking the steaks, place them in the pan side by side, with room between (or cook one at a time); this will ensure that they sear properly and form a nice crust.
Skillet Rib-Eye Steaks
Introduction
Photo taken by: Kate_Sears
- Cooking time
- 8 mins
- Preparation time
- 10 mins
- Maceration time
- 30 mins
- Portions
- 4
- Partner
Ingredients
- 2 bone-in rib-eye steaks (about 1 pound each)
- Coarse salt and freshly ground pepper
- 1/3 cup loosely packed small rosemary springs, leaves picked from stems and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
Steps
-
Place steaks on a plate and pat dry with paper towels; season both sides generously with salt and pepper. Reserve half the rosemary; sprinkle the remaining evenly over the top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes.
-
Heat a large cast-iron skillet over medium, then add oil and garlic. When the oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up. Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium –rare (remove garlic one it begins to turn brown). Transfer steaks to cutting board to rest 5 minutes.
-
Meanwhile, add reserved rosemary to the skillet; once it begins to sizzle, stir to coat with the oil, and tilting skillet to collect oil, spoon it over the steaks. Slice steaks by cutting parallel to the bone on the diagonal.
Excerpted from Martha Stewart's Dinner at Home Copyright © 2009 by Martha Stewart. Photo copyright © 2009 by Kate Sears. Excerpted by permission of Clarkson Potter. All rights reserved.
