Have you ever taken a bite of food and after chewing for only a brief moment it seemed that your eyes rolled back in your head and the only words that instantly come to mind are OH…..MY…..GuhOD!?! Well let me just say, I have. My eating habits tend to be on the lean and clean side of unprocessed cuisine but every once and a blue moon a guy (and a few of you gals) just has to have a thick juicy steak! Can I get an AMEN out there?!!!!
Fortunate for me to discover THE perfect way to prepare a ribeye steak, a Reynolds Still favorite by the way…..cooking it cowboy style. Think about it, cowboys on the praire after a long hard day of herding cattle, sitting by a campfire dining on a basic menu of steak and potatoes. Their chuck wagon stocked with minimal supplies didn’t allow for extravagant recipes, so the recipes were pretty basic. They definitely were on to something when it came to cooking a delectable piece of meat. Let me share.
One of the main tricks to successfully cooking any piece of beef is to let it set at room temperature for 30 to 45 minutes before cooking. Why you may ask? This will help to cook the steak evenly. Using a well seasoned cast iron skillet to cook the steaks, wipe down the inside of your skillet with canola oil and then place it in a 500 degrees, preheated oven for a good 15 minutes. While the skillet is warming, season your rib eyes with liberal amounts of salt and pepper, nothing more. Once the skillet is hot, take it out placing it on the stovetop. Arrange the steaks in the skillet, leaving them for 30 seconds on each side to brown. Once they’ve sizzled, place your steaks in skillet back into the 500 degree oven to cook for 5 minutes on each side. Depending on how you prefer your steaks, more time can be allowed for preparation. When the allotted time has expired, remove the skillet and let your steaks rest for a good 3 to 5 minutes. Resting is important to flavor so make it a point to let them.
Something so simple and easy doesn’t seem like it could be incredibly delicious, but I promise you! Bon Appetit’, ya'll!
Best regards,
Reynolds
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