My love for steak cannot be denied. While every cut of steak holds a special place in my heart, my favorite cut has to be the luxurious, marbled Rib-Eye. Treat yourself to a high quality piece and enjoy with that special someone along with a nice bottle of wine.
- 16 – 22oz Rib-Eye Steak
- Course Sea salt
- Freshly ground black pepper
- 2 - 3 fresh stems of rosemary
- 4 - 5 lightly crushed whole garlic cloves
- Salted butter
Liberally season your room temperature Rib-Eye steak with sea salt and freshly ground black pepper. Heat your cast iron skillet just below the highest temperature your stove permits. Transfer your Rib-Eye steak to the hot cast iron skillet, and cook for 4 to 6 minutes on each minutes on each side for medium-rare, longer if desired.
3 minutes before complete, add a generous knob of butter and your rosemary stems and garlic gloves for additional flavor. Continually baste your steak with the butter and steak juices until cooking is complete.
Remove steaks and let rest for 5 to 10 minutes.
Cut, serve and enjoy.