a patronage ribeye steak
Sometimes there is a lot of joy in an extremely complicated meal, where the love of the cook for their guests can be seen in the maximum effort taken to fill their bellies. Sometimes there is even more joy in strict simplicity.
butter - splurge and get better than commodity grade
Take your favorite cast iron skillet, ridged or unridged we have seen both, and put it on high heat. Pat your steaks dry with a paper towel. Melt half of your butter in olive oil while you apply liberal amounts of flake salt to both sides of your ribeye.
When your butter just starts to brown on the edges, gently place your steak down. Cook for 2 to 4 minutes per side, depending on the size of your pan and how rare you like your steak. Transfer the hot steak to your plate, grab a piece of crusty bread, and maybe pour a glass of wine.
quick glance instructions
- heat cast iron or stainless to high
- pat dry then generously salt wagyu ribeye
- cook three minutes a side
- plate and enjoy