Bife fácil com manteiga de alho

Ingredientes

• 3 Rib-Eye Steaks (12 oz each, 1 1/4-inch-thick*)
• 4 Tablespoons Olive Oil
• Kosher Salt and Freshly Ground Black Pepper (to taste)
• 1/2 Cup Unsalted Butter (at room temperature)
• 3 Cloves Garlic (minced (especially wonderful if you use roasted garlic))
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Ground Black Pepper

Modo de preparo

1. 1

   To make the garlic steak butter, combine butter, garlic, salt, and pepper. Transfer the mixture to parchment paper; shape into a log. Roll in parchment to 1 ½ inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.

2. 2

   Preheat oven to broil. Place an oven-proof skillet, we prefer to use our Lodge Cast Iron Skillet, in the oven.

3. 3

   Using paper towels, pat both sides of the steak dry. This is essential to get a nice caramelization on the steak. Drizzle with olive oil; season with salt and pepper evenly to taste.

4. 4

   Remove the skillet from the oven and heat over medium-high heat on the stovetop.

5. 5

   Once the pan is hot, place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.

6. 6

   Remove the skillet from the stove.

7. 7

   Place your skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes, tented, not wrapped with foil.

8. 8

   Serve immediately with a slice of garlic butter.