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Cast Iron Grass-Fed Ribeye Steak
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Cast Iron Grass-Fed Ribeye Steak

35 minServes 1Nutri-Score C€€€
from @gracekellyanneats15 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • grass-fed ribeye steak (brought to room temperature, patted very dry)Meat400 g
  • kosher salt (generous coating)Spices6 g
  • garlic powderSpices3 g
  • black pepper (freshly ground, added after cooking)Spices2 g
  • beef tallow (generous amount for searing)Other30 g
  • garlic (cloves, crushed and peeled)Produce4 pieces
  • butterDairy20 g

per serving

Nutrition

1,380kcal

Carbs
6 g
Proteins
96 g
Fat
108 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs
  • Stovetop

step by step

Method

  1. Temper and dry the steak

    • Take the steak out of the fridge 30 minutes to an hour before cooking so it reaches room temperature.
    • Pat the steak thoroughly dry with paper towels on both sides to get a better sear.
    Step 1

  2. Heat the pan

    • Heat a cast iron pan over medium-high heat until it starts to smoke.
    Step 2

  3. Season the steak

    • Coat the steak generously with kosher salt and garlic powder on both sides.
    • Pat the seasoning in and don't forget the sides.
    • Hold off on the pepper until after cooking so it doesn't burn.
    Step 3

  4. Sear in beef tallow

    • Add a generous amount of beef tallow to the hot pan.
    • Lay the steak in and press it down, searing 4 minutes per side.
    • Flip and press down again using a lid to avoid burning yourself.
    Step 4

  5. Baste with garlic and butter

    • Add the crushed garlic cloves and butter to the pan.
    • Tilt the pan and spoon the foaming fat over the steak; thyme or rosemary can be added if you like.
    Step 5

  6. Rest and finish

    • Transfer the steak to a board and let it rest.
    • Season with black pepper and slice before serving.
    Step 6
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