In case you haven't guessed from the tons of from-scratch meals and bottles of wine in our previous posts, the hubs and I love to celebrate at home. In true collegian fashion, the night of Match was a debauchery of bar hopping out with his classmates. (One AM is so much later than it use to be...ugh.) So last night the hubs and I stayed in to celebrate with a great meal and a very, very special bottle of wine.
Now of course I have to leave you with something yummy, and today it's the hubs fool-proof steak recipe. Since he perfected his technique, I have yet to order a steak at a restaurant. It's absolutely to die for, particularly when topped with mushrooms sauteed in black truffle oil. OMG...so good. The timing below is for a true rare to mid-rare preparation, so if you like your steak closer to medium be sure to add 30 seconds onto each side once in the oven. And be sure your kitchen is well ventilated!
Perfect Ribeye Steaks (2 servings)
- 2 6-7 oz ribeye steaks
- salt & pepper
- 1 tbs vegetable oil
Place a cast iron skillet in the oven and pre-heat to 500 degrees. Transfer the steaks to a cutting board and season both sides with salt and pepper. Set aside to come to room temperature.
When the oven has come to temp, turn a burner onto high. Once the coils are red, transfer the cast iron skillet from the oven to the heated burner. Pour the oil into the skillet and swirl the pan coat and turn your exhaust fan onto high. Add the steaks to the pan and cook for exactly one minute on each side. Transfer the pan for an oven and cook for 90 seconds, then flip the steaks and cook for another 90 seconds. Remove the steaks to a plate and tent with aluminum foil to rest for 5 minutes.
Serve hot with your favorite sides a a great big red wine. Steaks are great plain, but also fantastic with grilled mushrooms, blue cheese, port sauce or chimichurri.