💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Take the rib-eye steaks out of the fridge 1 hour before searing.
3
Pat the rib-eye steaks dry well with paper towels.
Paper towels
4
Rub the olive oil over both sides of the rib-eye steaks and sprinkle generously with the coarse salt and black pepper.
5
Heat a cast-iron pan over very high heat.
⚙ Greased Flat PanStoveCast-iron pan
6
Sear the rib-eye steaks 2 minutes per side. Add the canola oil, garlic, thyme and rosemary to the pan and spoon the melted canola oil over the rib-eye steaks, transfer the pan to the oven and roast 8–10 minutes, to medium-rare.
StoveOvenFrying pan
7
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.
545calories
38 gprotein
6 gcarbs
45 gfat
● protein 26%● carbs 4%● fat 70%
Per serving (227 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
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)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
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)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
