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Rib Eye Steak and Pan Sauce
Ingredients (so buy this crap in advance)
Wet - Big ol’ Ribeye Steak, Butter
Dry - Salt, Neutral oil, Garlic, Thyme, Flour, Cayenne pepper, Black pepper
Take your steak out of the fridge and let it sit at room temp for 2 hours - This will result in a much tastier crust and isn’t that what we’re all here for? No one likes soggy steak. Maybe Trump does. Yeah, he definitely does.
Liberally (Biden/Harris 2020) salt both sides and let sit for another 10 minutes. Then take a paper towel and press against both sides, in an attempt to remove as much liquid as possible. Again, all in order to get that crust you want. Hell, you deserve.
Fire up a cast iron skillet as hot as humanly possible and add a neutral oil, not olive oil. Gimme a sec, I’ll Google for you: vegetable or canola oil are preferred, although peanut oil would do in a pinch or if you’re an absolute heathen.
Lay your steak gently into the pan and DO NOT TOUCH. You want it to caramelize and get all crusty and this won’t happen if you micromanage. Don’t be Bill Lumbergh. FU and your TSP reports. Go stay busy by grabbing a sprig of thyme, some garlic cloves and a shit load of butter. Idle hands will want to flip the steak. DO NOT GIVE INTO TEMPTATION.
Flip it after 4 minutes or so. You want to see the brown crusty goodness when you do.
At this point, drop in a big chunk of butter, the thyme and a few cloves of crushed garlic. Doesn’t matter if the skins are on, this pool requires a swimsuit at all times. These two will infuse their flavors into the butter as it melts. (Insert picture of Homer Simpson drooling here). Stir these as the butter melts.
Tilt the pan and begin basting that Ribeye like an Olympic baster. Keep mixing the thyme and garlic between bastes. After four minutes, flip back to the original side and baste that guy because in this kitchen, we don’t leave a man behind or a ribeye side unbasted. You are well on your way to Flavorville.
Pull from the pan and let sit on a chopping board for ten minutes. Spoon the garlic, thyme and a couple spoonfuls of butter atop the steak. This free time will allow for all the flavor to find each nook and cranny in that ribeye. You want your steak to go to eleven on the flavor scale.
Head back to your still hot pan and plop in another giant piece of butter. Whisk and scrape the bottom to incorporate all the good flavor globs stuck to the pan. When the butter is melted, turn off the heat and sprinkle in some flour. Continue to whisk and scrape the bottom of the pan like a mad man.
Add a pinch of salt and some water. These will help highlight the road to Flavorville. Keep whisking and scraping until most of the water has boiled off and the sauce thickens.
Add another pinch of salt, black pepper and cayenne pepper (chef’s choice here). The sauce should be thick enough that with each pass of the whisk, you can see the bottom of the pan before the sauce fills back in. You have arrived at Flavorville, Pepe will show you to your room.
Slice your steak with a sharp knife, against the grain to maximize the time spent in Flavorville.
Plate up with some sauce on the plate, followed by your steak and a final drizzle of sauce across the top.
