Entrecot a la Sartén de Hierro Fundido

Ingredientes

• 2 (1– 1 1/2-inch thick) ribeye steaks (bone-in )
• salt
• black peppercorns
• 1 medium head garlic (cut horizontally)
• 2 tablespoons butter
• 1 - 2 springs Rosemary (fresh)
• olive oil

Preparación

1. 1

   Remove the steaks from the refrigerator and allow to come to room temperature for about 10 to 20 minutes as you prepare your ingredients. Heat a large cast iron skillet over medium-high heat for 5 to 10 minutes.

2. 2

   Season the steaks with salt. Swirl in olive oil until just smoking.

3. 3

   Quickly place the steaks in the pan. You will hear a roaring sizzle. Allow the steaks to sit, untouched, for 3 minutes to form the perfect crust.

4. 4

   Flip and place the butter, garlic and thyme over the steaks. Cook another 3 minutes basting with the juices.

5. 5

   Remove the steaks from the pan, wrap in foil, and allow to rest 5 minutes before slicing from the bone. Serve with the accumulated juices from the pan.