Pan Seared Ribeye no.01
Ingredients:
1 large bone-in ribeye steak, 2-3 inch cut is preferable
1 tbsp avocado oil
3 tbsp unsalted butter
1 shallot, finely chopped
2 cloves garlic, smashed and minced
2 tbsp, minced sesame leaf
salt and pepper
Steps:
Pat steak down with paper towels to dry. Season all sides liberally with salt and pepper. Let the steak rest for 30-45 minutes. If refrigerating, make sure to let steak come to room temperature before cooking.
Heat oil in a skillet over medium-high heat. Add steak with its fat edge down first, allowing the fat to sear and add to your pan. After a minute, lay the steak down in the pan, flipping every 30 seconds or so to help keep it cooking evenly.
After 4 or 5 minutes a decent crust should be forming. Remove the steak and add the butter, shallot, garlic and sesame leaf to the pan. Once the butter is melted add the steak back in. Tilt the pan up, raising the handle so that its surface faces away from you and towards the back of your oven. Baste your steak with the butter, still turning every 30 seconds or so. Be careful not to burn yourself with splashback.
Remove the steak from the pan once the thickest part registers 120°F (49°C). Rest the steak on a wire rack for 5 to 10 minutes.
Serve as you like it :)