Jayne: Beef. It’s What’s for Dinner. Last night, my family asked if we could “eat Kansas” every night. We cooked up giant, bone-in ribeyes with little else on the plate to compete. I should mention that I’m the only girl in the house (other than Dixie the dog – she liked Kansas, too). Three of our four boys live near us in North Carolina, and we have them over on Sunday for dinner. While I like steak every once in a while, they love steak and would eat it all the time.
Alex (our butcher at The Fresh Market in Chapel Hill NC) cut our ribeyes 1 ¼” thick and shared his favorite way of cooking them to medium rare – hot sear 2 minutes per side in a cast iron pan, then finish in the oven for 4 – 5 minutes (max). Then, let them rest. The day before, let them air-dry in your refrigerator with salt. This helps with flavor (they don’t taste salty). This is a “keep it simple” recipe.
Ingredients:
Bone-in ribeye steak (Prime, if available*)
Coarse salt
Canola oil
Preheat oven to 500 deg. F. Heat a cast iron pan on the stove until very very hot (let it heat up for 5+ minutes) and add a very small glug of oil. Swirl it around (it should be very hot). Add the steak – don’t touch it. After 2 minutes, flip it to the other side. Don’t touch it. After 2 minutes, place the whole pan in the oven for 4 – 5 minutes (medium rare). Remove from oven and let rest for about 10 minutes. A good rule of thumb is to let the meat rest for about as long as it has been cooked.
*Beef quality is classified by its marbling and the age of the animal. I found the linked website to be a helpful resource. https://www.kansascitysteaks.com/all-about-steaks/expert-steak-tips/types-of-beef-usda-prime-grass-fed-kobe-and-more
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