Pov How to Cook a Steak

Ingredients

• 1.25 lb Ribeye Steak (prime ribeye, about 2‑inch thick)
• 2 tablespoons Kosher Salt (coarse, for dry brine)
• 1 tablespoon Olive Oil (for initial sear)
• 3 tablespoons Unsalted Butter (cut into pieces for basting)
• 1 sprig Fresh Rosemary (optional, for flavor)
• 2 sprigs Fresh Thyme (optional, for flavor)
• 1 piece Shallot (roughly chopped)
• 1 clove Garlic Clove (crushed, skin left on)
• to taste Black Pepper (optional, added before searing)
• 2 tablespoons Bourbon (for deglazing pan)
• 1 teaspoon Whole Grain Mustard (adds tang to sauce)
• 0.25 cup Chicken Stock (preferably homemade)
• 1 teaspoon Powdered Gelatin (optional, to thicken sauce if using store‑bought stock)

Instructions

1. Dry Brine the Steak

   Generously sprinkle the ribeye on all sides with kosher salt, then place it on a wire rack set over a plate so air can circulate. Cover loosely with a clean kitchen towel and refrigerate uncovered for 24–48 hours.

   Time: PT5M

2. Prep Aromatics

   Roughly chop the shallot, smash the garlic clove (skin on), and keep rosemary and thyme sprigs whole.

   Time: PT5M

3. Pat the Steak Dry

   Remove the steak from the fridge, discard the towel, and pat the surface completely dry with paper towels.

   Time: PT3M

4. Preheat the Skillet

   Place the heavy skillet over medium‑high heat and let it heat for about 3 minutes until a few drops of water sizzle and evaporate.

   Time: PT3M

   Temperature: medium-high

5. Sear the First Side

   Add 1 Tbsp olive oil to the hot skillet, then lay the steak down away from you. Let it sit without moving for 4 minutes to develop a deep brown crust.

   Time: PT4M

   Temperature: medium-high

6. Flip and Begin Basting

   Flip the steak, add the butter, rosemary, thyme, shallot, and garlic. Tilt the pan so butter pools, then spoon the hot butter over the steak every 15 seconds.

   Time: PT4M

   Temperature: medium-high

7. Cook to Desired Doneness

   Continue flipping and basting until the internal temperature reaches 120 °F for rare or 130 °F for medium‑rare. Remove the steak 5–10 °F early; it will carry over cook while resting.

   Time: PT4M

   Temperature: medium-high

8. Rest the Steak

   Transfer the steak to a cutting board, loosely tent with foil, and let rest for 8 minutes.

   Time: PT8M

9. Make the Bourbon‑Mustard Pan Sauce

   While the steak rests, return the skillet to medium heat. Carefully add bourbon to deglaze, letting any flame subside. Stir in mustard, then add chicken stock (and gelatin if using). Reduce by half, then whisk in a knob of butter off the heat until emulsified.

   Time: PT5M

   Temperature: medium

10. Slice and Serve

    Slice the rested steak against the grain into ½‑inch slices, arrange on a plate, drizzle with pan sauce, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

720

Protein

55 g

Carbohydrates

2 g

Fat

55 g

Fiber

0 g

Ingredient Substitutions

• Instead of Ribeye Steak: New York Strip, Porterhouse
• Instead of Kosher Salt: Sea Salt
• Instead of Olive Oil: Canola oil, Grapeseed oil
• Instead of Unsalted Butter: Clarified butter, Ghee
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Shallot: Red onion
• Instead of Garlic Clove: Garlic powder (¼ tsp)
• Instead of Black Pepper: White pepper
• Instead of Bourbon: Whiskey, Brandy
• Instead of Whole Grain Mustard: Dijon mustard
• Instead of Chicken Stock: Vegetable stock

Equipment Needed

• Wire Rack or Skewers
• Heavy Skillet (copper, cast iron, or tri‑ply)
• Tongs
• Basting Spoon or Ladle
• Instant‑Read Meat Thermometer
• Small Saucepan
• Cutting Board
• Chef's Knife
• Plate for Resting
• Paper Towels

Critical Steps — Do Not Skip

• Dry brine the steak for 24‑48 hours uncovered
• Pat the steak completely dry before searing
• Achieve a deep, non‑burnt crust on the first side
• Frequent butter basting while flipping
• Use an instant‑read thermometer and pull 5‑10 °F early
• Rest the steak before slicing
• Deglaze with bourbon and finish sauce with butter

Chef Tips from the Video

• A thick copper or cast‑iron pan acts like a larger energy bucket, giving a more even sear.
• Let the steak rest uncovered on a rack after cooking to keep the crust crisp.
• Use a thermometer; visual cues alone are unreliable for precise doneness.
• Tilt the pan when basting so butter pools and you can spoon it efficiently.

Troubleshooting

Storage

Refrigerator: Raw dry‑brined steak can be kept uncovered on a rack for up to 5 days. Cooked steak, sliced, stores in an airtight container for 3 days.

Freezer: If you need longer storage, wrap the raw steak tightly in plastic and freeze; use within 2 months. Cooked slices freeze well for up to 2 months.

Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.

Make-Ahead Tips

• Dry‑brine the steak up to 48 hours in advance.
• Prepare the pan sauce a few hours ahead; reheat gently before serving.
• If cooking for a crowd, sear multiple steaks sequentially and keep them warm in a low oven (200 °F).

Frequently Asked Questions