How To Cook Like Heston S01E01 Beef

Ingredients

• 2 pieces Ribeye Steak (about 1.5‑inch thick, 300‑350 g each, well‑marbled)
• 1 teaspoon Kosher Salt (season just before searing)
• 2 tablespoons High Smoke Point Oil (e.g., canola, grapeseed, or refined avocado oil)
• 1 tablespoon Unsalted Butter (optional, for basting at the end)
• 2 sprigs Fresh Thyme Sprigs (optional, adds aroma during basting)
• 1 clove Garlic Clove (optional, smashed for basting)

Instructions

1. Dry‑age the steak (optional but recommended)

   Place each steak on a wire rack set over a tray and leave uncovered in the refrigerator for 48 hours. This allows surface moisture to evaporate and intensifies flavor.

   Time: PT0M

2. Bring steak to room temperature

   Remove the steak from the fridge, keep it on the rack, and let it sit uncovered for about 2 hours until it no longer feels cold to the touch.

   Time: PT2H

3. Season

   Sprinkle the kosher salt evenly over both sides of the steak. Do not add pepper yet; it will be added after searing if desired.

   Time: PT5M

4. Pre‑heat the skillet

   Place the cast‑iron skillet on high heat. Allow it to become smoking hot (about 250 °C). Add the high‑smoke‑point oil and swirl to coat.

   Time: PT2M

   Temperature: 250°C

5. Sear and flip repeatedly

   Lay the steak away from you in the pan. Using tongs, flip the steak every 15‑20 seconds for a total of about 2‑3 minutes per side, creating an even dark crust.

   Time: PT4M

   Temperature: 250°C

6. Check doneness

   Insert the instant‑read thermometer into the thickest part of the steak. Remove from heat at 45 °C for rare, 55 °C for medium‑rare, 60 °C for medium, 65 °C for well‑done.

   Time: PT1M

7. Optional butter basting

   Add butter, thyme, and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steak for 30 seconds.

   Time: PT30S

8. Rest the steak

   Transfer the steak to a cutting board, loosely cover with foil, and let rest for 5 minutes. This allows juices to redistribute.

   Time: PT5M

9. Slice and serve

   Slice against the grain into 1‑cm thick strips. Serve immediately, optionally finishing with a pinch of freshly cracked pepper.

   Time: PT2M

Nutrition Facts

Calories

720

Protein

55 g

Carbohydrates

0 g

Fat

55 g

Fiber

0 g