A really good steak only needs salt and pepper, and that is just what this beautiful rib eye steak called for. The meat market at Chelsea Market has amazing cuts of steak, and this beautiful rib-eye steak can easily feed two. I served this steak with a side of sauteed-mushrooms with sliced scallions, and honey-kissed creamed carrots. (see next post)
Pan Grilled Rib-Eye Steak
Ingredients
- 1 large rib-eye steak, 3/4″ – 1″ thick
- olive oil
- coarse sea salt and pepper to taste
- mushrooms
- 3 Tablespoons of olive oil
- 2 Tablespoons of butter
- salt and pepper
- 1 scallion cut into rings
Directions
- Remove the steak from the refrigerator about 1/2 hour before cooking to bring to room temperature.
- Preheat cast iron skillet over medium high heat, the pan should be very hot
- Rub a bit of olive oil on one side of the steak, add course sea salt and fresh pepper
- When the pan is nice and hot, add the seasoned side of the steak to the pan, and let cook about 4 minutes
- While this is cooking, add olive oil, salt and pepper the to unseasoned side facing you.
- Turn the steak over (you can turn down the heat to medium) and cook for another 4 minutes for medium rare, or more if you prefer it medium well.
Cooking the Mushrooms
- In a separate skillet, over medium heat, add olive oil and butter
- When melted, add crushed garlic and saute until golden
- Add mushrooms, salt and pepper and cook for about 10 minutes until all water has evaporated and mushrooms turn golden brown.
- OPTION: If you have red wine on hand, you can add a few tablespoons after the water evaporates, to prevent the mushrooms from burning, and to give it a nice flavor.
- Add scallions, and pour mushrooms and any liquid remaining over steak. Serve while hot
