The Perfect Steak Says Chef Fabio
Elevate your steak game with "The Perfect Steak Says Chef Fabio," a recipe that embodies simplicity and culinary mastery. This guide to steak perfection features a thick, juicy ribeye seasoned with kosher salt and freshly cracked black pepper, seared to a golden crust in a smoking-hot cast-iron skillet. Infused with the rich flavors of unsalted butter, aromatic smashed garlic, and fresh rosemary sprigs, the steak is basted to succulent tenderness. With Chef Fabio's expert tips, from achieving the ideal sear to resting your steak for maximum juiciness, this recipe ensures a restaurant-quality experience in your own kitchen. Whether served with gourmet sides or savored solo, this is your go-to recipe for a flawlessly cooked steak every time. Perfect for date nights, special occasions, or indulging your carnivorous cravings!
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Recipe Information
Ingredients
- 1 piece Ribeye steak (1.5 inches thick)
- 1.5 teaspoons Kosher salt
- 1 teaspoons Freshly ground black pepper
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves (smashed)
- 2 sprigs Fresh rosemary sprigs
- 1 tablespoon Olive oil
Instructions
1. Remove the ribeye steak from the refrigerator at least 30 minutes before cooking to bring it to room temperature for even cooking.
2. Pat the steak dry with paper towels to remove any surface moisture. This helps achieve a perfect sear.
3. Generously season both sides of the steak with kosher salt and freshly ground black pepper. Press the seasonings into the meat with your hands.
4. Heat a large cast-iron skillet over high heat until it is smoking hot, about 5 minutes.
5. Add the olive oil to the skillet, followed by the steak. Lay the steak down away from you to avoid splatters.
6. Sear the steak undisturbed for 2 minutes to create a golden-brown crust, then flip and sear the other side for another 2 minutes.
7. Reduce the heat to medium-low and add the butter, smashed garlic cloves, and rosemary sprigs to the skillet.
8. Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter mixture for 2-3 minutes, flipping the steak halfway through for even cooking.
9. Check the steak's internal temperature using an instant-read thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium. Adjust cooking time as needed.
10. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 5-7 minutes to allow the juices to redistribute.
11. Slice the steak against the grain and serve with your favorite sides or enjoy as-is for the ultimate steak experience.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 544 mg | 24% | |
| Total Carbohydrate | 1.8 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 428 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
