Steak de faux-filet

Ingrédients

• 2 ribeye steaks (1.25" thick)
• Salt & pepper (to taste)
• 2 tablespoons olive oil
• 4 tablespoons butter (divided into 4 pats)
• Cowboy butter (optional, for serving)

Préparation

1. 1

   Take the steaks out of the fridge 30-60 minutes prior to cooking them so they come up to room temperature.

2. 2

   Pat the steaks dry with paper towels and season them generously (both sides) with salt & pepper.

3. 3

   Heat a heavy cast iron skillet over medium-high to high heat. The pan needs to get HOT. This will take a few minutes. Add in the olive oil and swirl it around the pan. You can test if the pan is hot enough by adding a small drop of water, and it should sizzle.

4. 4

   Place the steaks in the pan and then let them cook undisturbed for 4 minutes. Flip them (tongs make it easy) and place the butter on top of each steak. Cook for another 4 minutes for medium-rare (125F-130F, and it will rise to 130F-135F after resting). Ribeyes are best cooked to medium-rare, so if you want your steak to be less or more done, adjust timing accordingly. Timing for thinner or thicker steaks will also need to be adjusted. Keep in mind these are just guidelines and the best way to tell doneness is with an instant read thermometer.

5. 5

   Transfer the steaks to a plate or cutting board and let them rest for 5-10 minutes. It's important for keeping the steaks tender and juicy and for them to finish cooking.

6. 6

   Serve the steaks whole or slice them against the grain prior to serving. These are delicious with my cowboy butter (use as a dipping sauce or pour some over top... the more butter, the better!).