Seared Rib Steak
The rib steak is from, you guessed it, the rib of the cow. You may know these as "ribeye steaks" but the ribeye is technically just the center part of this steak, and is boneless.
The rib steak has excellent marbling; it is very tender and full of flavor. It can be cooked quickly on the grill or on the stove.
- Bring steak to room temperature. Pat dry. Season well with salt and pepper.
- Heat oil in a cast iron skillet over high heat.
- Add steak and sizzle for about 3 minutes per side, until a nice golden crust forms. Reduce heat to low.
- Add a chunk of butter to the pan (I made a simple herb butter with fresh herbs and garlic), melt until it starts bubbling, then tilt the pan and carefully spoon over top the steak for a minute, until it reaches an internal temperature of 120-125º for med rare.
- Remove from pan and rest at least 5 minutes. Spoon the buttery pan sauce over to serve.
My rib steak got a little closer to medium in the process of photographing, but it was still incredibly tender, juicy, and succulent. Rib steak is a great choice when you're craving a good old-fashioned steak.