📝 Ingredients (2 people)
1 large 400-500 g ribeye, 3-4 cm thick
30 g of soft butter
2 smashed garlic cloves (in shirt)
1 branch of thyme or rosemary
1 c. neutral oil soup (grape seed or sunflower seed)
Salt flower
Freshly ground black pepper
👨 🍳 Preparation 1️⃣ Temperature setting
Remove meat from refrigerator 30 to 45 minutes before cooking.
Dry it thoroughly with absorbent paper (key for a beautiful crust).
Salt slightly just before cooking.
2️⃣ Grab the ribeye
Heat a cast iron skillet over high heat until it is very hot.
Add the oil.
Drop the meat without moving it for 2-3 minutes.
Turn around and grab the other side 2-3 minutes.
Objective: form a crust through Maillard’s reaction.
3️⃣ sprinkle with butter (basting)
Lower the fire slightly.
Add the butter, garlic and herbs.
When the butter is foamy, tilt the skillet and continuously marinate the meat for 1-2 minutes.
This stage brings flavor, brilliance and juiciness.