Steak Ribeye With Board Dressing
MY FEELING ABOUT STEAK RIBEYE
This is the best-tasting steak I have ever been able to produce in my in-door home kitchen with normal, grocery-store beef. It's a ribeye, roasted in the pan with butter and garlic, and then sliced and tossed with a peppery board dressing. My method keeps all of the gross sinew and big hunks of un-rendered fat typical of ribeye from ever arriving at the table. And, in one of my more unorthodox techniques, I keep the rested, sliced steak from going cold by serving it on a microwaved plate. I'm not a professional cook, just a monkey with a camera, but I am damn proud of this recipe and I think it'll probably work well for you.
BEFORE YOU COOKING
It is a ribeye, cooked in the pan, then sliced and served with a board dressing. I like ribeye because it’s got two different tastes and textures in one steak. It’s got the eye muscle here, and then the cap muscle here, which is like the best piece of meat on the cow. It tastes like brisket except it’s tender. People don’t like ribeye because it has all this fat and sinew in-between the two muscles. But with my method, not only are we not going to eat any of that gross stuff it's not even going to make it to the plate. So, the first thing that we do is dress the board where we’re going to carve the steak later.
LET COOKING NOW
After you read all the above steps now I will show how to cook this steak. The first, I like a little bit of lime juice, because it brightens the steak without adding a lot of distracting flavor like lemon or vinegar would. Then I like some herb, I like rosemary with beef. Just chop that upright on the board. Then you want to add some fat, just like it was a salad dressing. I like butter, though olive oil is very nice too. We’re going to roast the steak in butter, but this butter on the board is going to stay raw, so it’ll keep that fresh, milky flavor. Then pepper. Tons and tons of pepper. I put pepper on the board rather than on the steak because I don’t want it to get cooked. Pepper is hotter, it’s more pungent when it’s raw. Then put on some salt, not that much salt because I like to put some finishing salt on the final plate later. Put a little vegetable oil on the steak because that won’t burn, and then I actually do put a little bit more pepper on the steak as well because I like having some of that roasted taste of cooked pepper in the final dish. You rub it all down, and then you put the steak into a pan on high heat. Press it into the pan so that it makes full contact, and then cook it until it is brown on the first side.
Take a peek, it’s almost there. Then you flip it, and then you brown the other side for a minute or so, and then you put in a bunch of butter and a couple of garlic cloves just to flavor the butter. You grab a spoon and you baste the steak while it finishes cooking. When it’s feeling medium-rare, that’s soft but with a bounce, pull the steak out and you put it onto your board dressing. Spoon a little bit of that garlic browned butter over the top. Then loosely cover it with foil and rest it for a few minutes. The heat of the steak will melt that raw butter underneath it and it will slightly cook that rosemary, softening it up. Now here’s my big secret. While the steak is resting, I microwave My Plate. You can do this with any ceramic plate. I do it for a full minute, which makes the plate really hot. Hot plates are a secret of the restaurant business, it’s how they’re able to serve you a well-rested and thinly sliced piece of meat that then stays hot while you’re eating it. And we are going to thinly slice our steak before we eat it.
So, after the steak has rested for a few minutes, take the foil off, but keep it to hold your scrap. Then what I do is cut off the cap muscle, which on this particular steak was already weirdly detached, and then I bend it out straighten the board and I just shave that line of fat and connective tissue off the edge. Turn it around, shave off the other side. Then I take the eye meat and I shave off around all the edges, it’s all just gross sinew and un-rendered fat that no one is going to eat anyway. Actually, this scrap right here is what your dog can eat while you’re having your dinner, she will love you for it. Perfect for the dog. Then I slice the eye meat down the middle lengthwise, and then turn 90 degrees and slice it down into these little bite-size chunks. Likewise, I grab the cap meat and just slice that down into chunks.
Now here’s where the magic happens. You grab the steak and just toss it in itself, toss it in all the juices that have poured out, all of that roasted butter from the pan, the melted raw butter from the board dressing, the lime juice, the salt, the pepper. Every piece is just going to get soaked in that sauce. I just pile it onto my microwaved plate, which is actually hot enough now to re-heat the steak if it’s gone cold in the slicing process. Then you want to scrape those board juice sons, do not make a mess like I did here because I was distracted looking at the camera. Clean up that plate a little bit there. Then I like a super-coarse finishing salt, I like this black volcanic sea salt because it looks cool. Finishing salts just make the eating experience more interesting, because the food is less homogenous, you get these little sparks of salt instead of uniform saltiness. And so there you go, that’s my ribeye with board dressing. It makes even a super-cheap, grocery-store steak, like this one, taste amazing. And no, it’s not good for you, but it’s steak, what are you expecting?
Thanks for reading these I hope all guys can do it yourself at home. Bye!
