I LOVE my Ribeye Steak.
I have been craving this steak for awhile now. I do not eat red meat all the time so its always a treat to have this steak. It is so juicy, tender, mouth watering and the best cut of steak if you ask me. It’s also packed with so much flavour. I picked this one up from St Lawrence Market. They have some unbelievable butchers in house. I prefer to use the Whitehouse Meats. They have some of the best cuts of meat and are very knowledgable. What is the best way to cook a #ribeyesteak you might ask?! The secret is to use a cast iron skillet, no BBQ necessary. You can make this in less than 10 minutes and totally worth it as it keeps all the juices intact for a perfectly seared steak.
2 x (16 ounce) Ribeye Steaks
2 tsp canola oil
1 tsp salt
1/2 tsp pepper
3-4 Rosemary sprigs
2 garlic cloves whole
3 Tbsp Dennigers Steak Spice (Option to make own desired seasoning- see below)
Salt and pepper work great for seasoning but I prefer to use my favourite Denniger’s Steak Spice. You can make your own version; it contains smoked paprika, garlic powder, red pepper powder, onion powder, celery seeds, salt, sugar and pepper.
1.) To make heat skillet in an oven to 500 degrees. Once heat is reached, remove from oven and leave on high heat on the stove for 5 minutes.
2.) Lightly coat steaks with canola oil on both sides and desired seasoning.
3.) Sear steaks on one side for 1 minute, do not move. Then turn over and sear other side for 1 minute. Then stick skillet back in the oven for 2 minutes, flip over to other side again and cook for another 2 minutes.
4.) Remove from oven and let rest 2-3 minutes before slicing. You now have perfectly medium rare steaks. Sizzle Sizzle!!! Serve with tomato confit, potato frites, and side salad. Don’t forget a big glass of red wine. Salut.