Beef Rib Steak Bone in Recipe
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Adapted from a recipe by David Chang
Pan Roasted Bone-In Rib Steak
In our opinion, no steak is better than a thick, perfectly marbled, juicy, grass-fed rib steak (with, of course, a nice glass of red wine). For the perfect rib steak, we turn to our good old reliable cast iron skillet and a recipe from David Chang of Momofuku fame.
- 1 Thick Cut Bone-In Rib Steak
- Kosher Salt
- Freshly Ground Black Pepper
- 4 tablespoon Unsalted Butter
- 3 sprigs Thyme
- 3 cloves Garlic
- 1 Shallots (medium)
- Maldon Salt (or other flaky sea salt)
- Preheat your oven to 400 degrees
- Take your steak out of the refrigerator and very liberally season it with salt and pepper
- Heat your cast iron skillet on high heat (get it very hot)
- Put your steak in the skillet and let it sit undisturbed for 2 minutes. At about this point, the steak should no longer be stuck to the skillet and will have developed a nice golden brown crust. If the crust isn't golden brown, set it back down to sear some more
- Once it has that nice golden brown crust, flip the steak over and let it sear on the other side for two minutes or until the crust has formed
- Once it has a beautiful crust on both sides, stand the steak up on its fatty edge, opposite the bone as seen in the following image for about 30 seconds until a crust forms
- Turn the steak back over to the side that was seared first and place it into the 400 degree oven for approximately 8 minutes
- Once the pan is removed from the oven, place it on the stove over low heat
- Add butter, thyme, garlic, and shallots to the pan
- As soon as the butter is melted, start basting the steak. Use one hand to tilt the pan and the other to very rapidly spoon the sauce over the meat
- Do this for 2 minutes, and then check the steak for doneness - you want it to be a perfect medium rare
- Once done, remove the steak from the skillet, and let it rest for at least 10 minutes. Reserve the butter sauce for the steak
- Cut the steak into nice thick pieces and top with a flaky sea salt such as Maldon
- Serve with the butter sauce and a nice tall glass of cabernet sauvignon
Source: https://ourharvest.com/recipes/pan-roasted-bone-in-rib-steak/
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