RIB-EYE STEAKS THAT ARE SUPERB

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Rib-Eye Steaks That are Superb image

I saw this recipe on the Food Network and tried to write it down as closely as I can recall. Very simple to make and quick. I therefore did some experimenting and came up with, I am sure, the same method for cooking the Rib-Eye Steaks. These are the best steaks that I have made and I have made many others. Tender, succulent and so tasty.

Provided by William Uncle Bill

Categories     Steak

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 4

32 ounces boneless rib eye steaks, 1 inch thick (4 steaks)
1 tablespoon freshly cracked black pepper, coarse
1 teaspoon granulated garlic powder (optional)
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons coarse sea salt

Steps:

  • Remove steaks from the refrigerator and let them sit for about 30 minutes to take the chill out of the meat.
  • Now, coat both sides generously with coarse black pepper and granulated garlic powder.
  • Heat an iron skillet or a heavy bottomed frying pan until very hot on high heat.
  • For each steak, sprinkle onto the skillet, 3/4 teaspoon of coarse salt and allow salt to heat up for at least 1 minute.
  • Place the steaks on the coarse salt and cook for 3 minutes; DO NOT DISTURB at all, DO NOT LOOK or even move the steaks.
  • Turn the steaks over and cook for an additional 3 minutes; again DO NOT DISTURB at all.
  • The cooking time of 6 minutes gives you a medium-rare steak; DO NOT OVERCOOK.
  • If you desire to cook it to medium, then cook for an additional 30 seconds to 1 minute per side.
  • Remove steaks to a plate, cover with foil and let rest for 5 minutes, so that all juices are absorbed by the meat.
  • Scrape off any excess coarse pepper and salt if desired and discard.
  • I prefer to slice the steaks on an angle about 1/4 inch to 3/8 inch thickness.
  • Serve with freshly processed horseradish.
  • NOTE; Make sure that the heat is on as HIGH as possible without burning at all times during cooking the steaks. This will vary depending on your cooktop.
  • Do not use ordinary table salt.
  • Beef Tenderloin steaks are also real great cooked in this manner. If using a steak thicker than 1 inch, add 1 extra minute per side for medium-rare.

Nutrition Facts : Calories 626.9, Fat 50.2, SaturatedFat 20.5, Cholesterol 154.5, Sodium 2743.7, Carbohydrate 1.1, Fiber 0.4, Protein 40

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