Filete chisporroteante en sartén de hierro fundido: jugoso, tierno y sabroso

Ingredientes

• 2 boneless ribeye steaks (1-inch thick, approximately 12 oz/340 g each)
• 1 tablespoon kosher salt (15 g)
• 1 teaspoon freshly ground black pepper (5 g)
• 2-3 tablespoons vegetable oil (30-45 ml)
• 2 tablespoons unsalted butter (28 g)
• 2-3 cloves garlic, smashed
• Fresh herbs (e.g., rosemary or thyme) for garnish

Preparación

1. 1

   Take the steaks out of the refrigerator; let them sit for 30 minutes to reach room temperature and season both sides with salt and pepper.

2. 2

   Place the cast iron skillet on medium-high heat for about 5 minutes until very hot.

3. 3

   Add vegetable oil to the skillet, tilting to coat the bottom, and carefully place the steaks in the skillet.

4. 4

   Sear for 4-5 minutes without moving them until a golden-brown crust forms.

5. 5

   Turn the steaks over using tongs and sear for an additional 3-5 minutes aiming for 130°F (54°C) for medium-rare.

6. 6

   Add butter, garlic, and herbs to the skillet, tilt the skillet to baste the melted butter over the steaks for an additional minute.

7. 7

   Remove the steaks from the skillet and let them rest for 5-10 minutes.

8. 8

   Slice and serve with freshly chopped herbs as garnish.