14 Oz Australian A3 Ribeye Recipe

FISH & MEAT

1. 1

   Remove the ribeye from the refrigerator 30-45 minutes before cooking to come to room temperature.

2. 2

   Pat the steak dry with paper towels. Lightly rub with garlic powder, then season generously on all surfaces with kosher salt and freshly ground black pepper.

3. 3

   Preheat a heavy skillet (cast iron preferred) over high heat until very hot.

4. 4

   Add oil to the pan and swirl to coat. When the oil shimmers, place the ribeye in the pan and sear without moving for 2-3 minutes to develop a deep crust.

5. 5

   Flip the steak and sear the other side for 2-3 minutes. Reduce heat slightly and baste with the melted butter, spooning it over the steak to improve crust and flavor.

6. 6

   Continue cooking to your desired doneness. For a medium-rare finish, target an internal temperature of 125-130°F (52-54°C). Remove from heat when close to target and rest.

7. 7

   Transfer the steak to a plate and rest for 5-10 minutes to reabsorb juices.

8. 8

   While the steak rests, deglaze the pan with wine and scrape up the browned bits. Add beef stock and simmer until reduced by half. Whisk in a splash of the butter left over from searing to create a glossy pan sauce. Season to taste with salt and pepper.

9. 9

   Slice the steak, spoon some pan sauce over it, and serve with your preferred sides.