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–+ servings
Thick ribeye steak rested and cut in half, dark crust and pink centre, cast iron pan behind

The Perfect Steak

5 from 1 vote
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Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings 1 servings
Calories 950 kcal

Equipment

  • Cast Iron Pan
  • Meat Thermometer
  • Kitchen Paper

Ingredients
  

  • 400 grams Ribeye Steak at least 3cm thick
  • 1 tbsp Beef Dripping or tallow
  • Salt
  • 30 grams Butter optional, for basting

Instructions
 

  • Take the steak out of the fridge at least forty minutes before it meets heat. A cold centre means the outside overcooks while the middle catches up.
  • Pat every surface completely dry with kitchen paper. Water is the enemy of a crust, because the pan wastes its energy boiling it off instead of browning the meat.
  • Salt generously on both sides, either right now or forty minutes ago. Not ten minutes ago.
  • Heat a dry cast iron pan until it is genuinely, slightly alarmingly hot. Then add the dripping.
  • Lay the steak away from you and do not touch it for two minutes. Not to look, not to reposition, not to check.
  • Turn, another two minutes, and add the butter at this point if you are using it. Tilt the pan and spoon the foaming butter over the top.
  • Stand it on its fat edge for thirty seconds to render the strip. Everyone forgets this and everyone should not.
  • Pull at 52C in the centre for medium rare. It will climb another three or four degrees while it rests.
  • Rest on a warm plate for five minutes minimum. Cut it now and the juice goes on the board instead of staying in the meat.

Nutrition

Calories: 950kcal
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