Cook Steak LIKE A CHEF

Ingredients

• 12 oz Ribeye Steak (Trimmed, about 1‑inch thick)
• 1 Tbsp Canola Oil (High smoke‑point oil)
• 1 tsp Kosher Salt (Season just before cooking)

Instructions

1. Bring Steak to Room Temperature

   Remove the steak from the refrigerator and let it sit uncovered on a plate for about 30 minutes until it reaches room temperature.

   Time: PT30M

2. Season the Steak

   Sprinkle the kosher salt evenly over both sides of the steak. Drizzle the tablespoon of canola oil over the meat and rub gently with your hands.

   Time: PT5M

3. Preheat the Pan

   Place the hexagonal cast‑iron skillet on high heat. Allow it to become smoking hot, about 2 minutes, testing by flicking a drop of water – it should sizzle and evaporate instantly.

   Time: PT2M

4. Sear and Flip the Steak

   Add the steak to the hot pan. Using tongs, flip the steak every 30‑45 seconds to ensure even heat distribution and a uniform crust. After about 5 minutes total (2‑3 flips per side), insert the thermometer into the thickest part; it should read 48°C for medium‑rare.

   Time: PT5M

5. Rest the Steak

   Transfer the steak to a plate and loosely cover with foil. Let it rest for 10‑15 minutes; the internal temperature will rise a few degrees and juices will redistribute.

   Time: PT15M

6. Slice and Serve

   After resting, slice the steak against the grain into ½‑inch strips and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

850

Protein

70g

Carbohydrates

0g

Fat

60g

Fiber

0g