Main Course
2-3
Lior Lev Sercarz
Sometimes, all you need is a great steak and the ribeye is one of the best cuts for this. For some reason, people always seem to make a big fuss about steak night and overcomplicate it. In reality, it's quite simple to make a great steak! All you need is three ingredients and some time. This steak is cooking using the oven broiler for ease. Seasoning with Smoked Salt N8 gives it that delicious grilled taste.
1 2" thick ribeye steak (1¾ -2 pounds)
2 Tbsp Pierre Poivre N7
2 Tbsp Smoked Salt N8
One key thing for this recipe is to take the steak out of your fridge one hour before cooking so it is not too cold and cooks evenly.
Preheat your broiler to high.
Season both sides of the steak with Pierre Poivre and Smoked Salt. I like to do this a few hours before cooking and then place it in the fridge. You do not need to add more seasoning before cooking if you choose to do it that way.
Place the steak on a wire rack in a baking tray. If you do not have one, use a tray lined with aluminum foil.
Cook the steak under the broiler for about 5-7 minutes on each side for a medium rare doneness (or 9 to 10 minutes for medium). See notes below for internal temperatures.
Once cooked let the steak rest for about 10 minutes before slicing and serving.
Using an internal thermometer, the USDA guidelines are:
Medium rare 130F-135F
Medium 140F-145F
• Use leftover steak for beef tacos.
• Use this method for skirt or hanger steak.
Questions? Contact helen@laboiteny.com
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