Take the rib-eye steaks out of the fridge 30 minutes before searing.
2
Rub the olive oil over both sides of the rib-eye steaks and sprinkle generously with the coarse salt and black pepper.
3
Heat a cast-iron pan until very hot, about 5 minutes.
⚙ Greased Flat PanStoveCast-iron pan
4
Sear the rib-eye steaks 3–4 minutes per side, to medium-rare.
Stove
5
Add the canola oil, garlic and rosemary to the pan and spoon the melted canola oil over the rib-eye steaks again and again, until the garlic is golden.
Stove
6
Let rest 5 minutes and slice against the grain.
KnifeCutting board
💡Flank and other fibrous cuts are sliced thinly against the grain: that way each slice is short and tender, not chewy like rubber.
497calories
39 gprotein
2 gcarbs
36 gfat
● protein 33%● carbs 1%● fat 66%
Per serving (171 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cast-iron pan· Also works: Grill pan (None)· 💡 Workaround, changes the dish: Frying pan (Holds less heat, weaker sear)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
