This is my favorite way to have a ribeye. I like the thin cuts, because you only have to broil them for 3 minutes on each side in the oven, and they come out with the perfect amount of tenderness to fat caramelization.
Just sprinkle them with salt and pepper on both sides after they're done, and they are absolutely perfect.
If you need a teensy bit more details for this recipe, here they are:
Ingredients:
- A thin cut, half pound ribeye per person.
- A baking sheet.
- An oven safe wire rack.
- Some non-stick aluminum foil.
- Salt and pepper to taste.
Directions:
- Preheat your broil by just turning it to "broil" while you complete the remainder of the steps.
- Open the package of ribeye's, and rinse the one you're about to cook under the tap. You'll want to cook them one-at-a-time, if you're making multiples.
- Place the ribeye on the wire rack that has been placed on top of a baking sheet lined with foil. Note: I like to fold up all of the edges of the foil (about an inch per side) to make a shallow box to catch the fat and juices.
- Broil the ribeye for 3 minutes. Flip it. Then broil it for 3 more minutes.
- Remove from oven. Use a fork to pour off any juice that has pooled on top of the steak, into the shallow foil well below.
- Sprinkle both sides of the steak with salt and pepper. Note: I like to premix my salt and pepper in equal parts and store that in a tiny container next to the stove, that way I can season it in one go, without having to flip the steak more than necessary.
- Then transfer the steak to a plate, and pour the fat and juice from the foil well over the steak. Use this as a dipping sauce.
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