I introduce the steak to the frying pan but I don't let them get acquainted!
Sometimes I like a sauce with the steak so I will cook it longer, on a high heat for about 2 mins each side. For the sauce I have either mushrooms or cracked pepper. Basically remove the steak and let it sit. In the pan add more butter to the juices and add mushrooms. Fry them off in the butter and juices then add double cream. When reduced add any further juices from the steak, stir and pour over the steak.
When doing a pepper sauce just add the double-cream to the juices in the pan, add butter and stir. Add cracked peppercorns. When reduced add any further juices from the steak and pour over the steak!
I think that my favorite method depends on the cut of beef.. this morning it wa chuck steak, salt pepper, crushed red pepper, coconut oil cast iron skillet. Chuck takes a longer cooking time but can still be med-rare when other steak would be toast so it is fine. I also have them cut thinner. they have become a favorite around the hacienda.
the thing about buying a whole beef... for some reason there are limits to ribeyes. i tried to get him to make a beef with all ribeye, but he said they dont come that way. sigh
Room temperature, seasoned and rubbed with oil on both sides. Heat pan until SMOKING hot. Steak in. I'm not fussy on how it's cooked so I guess when it's done on that side and flip. While the other side cooks I put a spoonful of clarified butter on top. Guess again when that side is cooked, rest for 5 mins, eat. If it's very rare, doesn't bother me. As long as I don't go beyond medium I am happy.
Do what you love and do it often. If you don't like something, change it. if you don't like your job, quit. If you don't have enough time, stop watching tv. If you are looking for the love of your life, stop, they will be waiting for you when you start doing the things you love. Stop over analyzing, life is simple. When you eat, appreciate every last bite. Some opportunities only come once, seize them.
Tonight's experiment: I tried the heavier salt and let it rest, then rinsed, seasoned... Seared in oil and basted in butter.
Texture was AMAZING. Very, very tender. Good, but not great crust. Can't wait to try more!
Paleo since November 2011 - Carnivore since June 2012
Before and after pics
Primal Sucess Story
Meet the Ribeye Cap, the Tastiest Cut on the Cow | Serious Eats
I am not too much a fan of the other cuts as steaks; I prefer them as roasts. Pot roasted or smoked chuck is divine. And a top sirloin roast, heavily pepperd, cooked rare and served with horseradish cream sauce: heaven.