My perfectly seared rib eye steak. God bless my iron skillet, a meal fit for a king in about 6 minutes (well 9 if you count letting the steak rest).
It’s been far too long since I cooked anything, and not to toot my own horn but I whip up a mean steak. Seared, buttered and broiled ribeye with garlic asparagus. The trick is to never pierce it and let the steak rest after (but elevated it above it’s own juices). Melt in your mouth steaky goodness. Not to put down vegetarianism, but It’s times like this I truly rejoice in being a carnivore.
Coworkers staged a coup at Tapas Barcelona and ordered steak pincho :( So I then demanded that they all breath their delicious slaughtered cow breath all over me so I could live vicariously through them. Ahem, sanity comes in all shapes and sizes.
-Braised Bombshell (I reluctantly don’t eat red meat, thanks PETA commercials)
A perfectly rare grass-fed rib eye at Casa de Bombshell… Heat cast iron +500º… little oil on the steak, sea salt+pepper, sear it for 1 minute each side, throw it in a 500º oven for 2 min each side… melt some butter on top, and let it rest elevated out of it’s juices for 3 minutes.