(Pioneer Woman)
Ingredients:
Ribeye
Lemon Pepper Seasoning
Lawry's Seasoning Salt
Butter
Cook on high/med high on a grill pan for 4 minutes per side. Rotate 90 degrees after about a minute and 45 seconds and then continue to cook.
Thursday – time to think about what’s for dinner this weekend. How ’bout a nice, juicy steak? Don’t be intimidated; it’s one of the easiest things in the world to cook, and it’ll make your soul sing.
Let’s cook a rib-eye today.
Look for a boneless rib-eye with "good marbling", which refers to the tiny lines of fat distributed throughout the steak. Marbling adds flavor, juiciness, and tenderness to the cooked steak. This particular steak is about 1" thick.
Look for a boneless rib-eye with "good marbling", which refers to the tiny lines of fat distributed throughout the steak. Marbling adds flavor, juiciness, and tenderness to the cooked steak. This particular steak is about 1" thick.
For this lesson, I’ll use my trusty (but not rusty) iron grill pan/griddle. Any grill pan will do, or you can certainly use a regular (but not nonstick) skillet.
Go ahead and turn the burner on medium to medium-high heat; you’ll want the pan to be very hot when you’re ready to start cookin’.
Here’s my never-fail arsenal: Lawry’s Seasoned Salt, McCormick Lemon Pepper, and a nice stick of regular (salted) butter.
First, sprinkle a light layer of Lawry’s…
…Followed by a nice, generous layer of Lemon Pepper.
Now that the pan’s nice and hot, rub the stick of butter all over the cooking surface.
For one steak, I’ll melt about a fourth of a stick of butter.
Now, let the butter sit on the pan for a couple of minutes…
Next, place the seasoned steak on the hot pan.
Press it down firmly so the pan will leave nice, black grill marks on the meat.
1 minute, 45 seconds later, rotate the steak 90 degrees.
The purpose of this rotation is to form a criss-cross pattern in the grill marks, and to cook the surface of the steak more evenly. Notice that before I rotated it, the grill marks only went in one direction.
Two minutes later, go ahead and flip the steak over to the other side.
After 1 minute, 45 seconds, rotate it 90 degrees and finish cooking for another two minutes.
The Finished Product
It doesn’t get any better than this.
This is medium-rare, my favorite. Remember, you can always throw it back on the pan if it’s too red for your taste…but you can’t UNDO it if it’s overcooked, so be careful. If you begin with a thinner steak, decrease the cooking time on all sides. And don’t be afraid to cut a little slice in the steak to check the doneness as you’re cooking. And remember that the steak will continue to cook slightly after you’ve removed it from the heat.
