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The wonders of cast iron, nothing else is needed for perfectly cooked ribeyes. My process is simple, pan on high for 10 minutes. Take it off the heat, have a sip of wine, a little peanut oil, coat, spill out any extra oil, pan is so hot it runs out like water. S&P on the steak, goes down, 1-2 minutes on high heat, flip, 1-2 minutes other side, in oven for 4 minutes at 400F for 1.5" thick steaks. 1 goes in for 3. This one I pulled out at 3:30 and it could have used the extra 30 seconds. You can see the big chunk of fat in the center wasn't really rendered. I put it back in the oven like that for 1 minute and it was done then. No change in meat, just the fat was a little juicier.
I've been finding and buying a variety of dijons but haven't found anything even close to the mustard I had on my last day there at one of the finer restaurants in Paris. That mustard I must find someday. The sauce was great but for this steak it was completely unnecessary. I actually ate the extra sauce like a bowl of savory custard. It was perfect, creamy, slightly sharp, and the extra shallots gave it an edge.
I'm not a bearnaise fan myself. Bordelaise, that's what I crave, but not for a ribeye. Filet's make good sauce delivery vehicles. NY strip too. Good for bordelaise.
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Tru6 Restoration & Design
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