To me, a perfect steak should be gloriously brown and crusty on the outside and juicy in the centre. If you are a steak lover, forget about non-stick pans or stainless steel skillets. I highly recommend you investing in a cast-iron pan. It will change the way your steak looks and tastes.
Cast-iron pan takes on high heat really well, and that’s what your steak needs. Once it is properly heated up, a cast-iron pan naturally turns into a non-stick pan and retains heat at a steady temperature. That is something a non-stick or stainless-steel pan cannot achieve.
In fact, please do not overheat your non-stick pan as it will become toxic.
I also avoid using pans with grill grates as only certain part of the steak get direct contact with the pan, while the rest does not.
Now that we have the right pan for the job, it is time to choose your steak. My default cut has always been ribeye, as it has just the right amount of marbling which keeps the steak tender and flavorful. When choosing a piece of steak, do look for one that has even marbling (fat) and at least 1-inch thickness.
I don’t really serve my steak with any sauce, as it already tastes marvelous on its own. Most of time, I like to pair it with some of my favorite side dishes like creamy spinach gratin, garlic butter roasted mushroom, crispy duck fat potatoes, etc.
I got all my ingredients for this recipe at FairPrice Finest, and you can do the same at any of their outlets too.
2 x 200g ribeye steak (1.5 inch thick)
Salt and black pepper
40g unsalted butter (divide into 2 portions)
8 cloves garlic – smashed lightly (divide into 2 portions)
Take out the steak from the fridge and bring to room temperature, around 30 mins.
Season the steak generously with salt, black pepper, a few dashes of garlic powder and paprika.
Rub a tablespoon of olive oil all over the steak. This will help to seal in the seasoning and prevent moisture from being drawn out of the meat.
Heat your cast iron pan until hot. Add 2 tbsp olive oil and reduce heat to medium high once the oil is slightly smoking.
Carefully add in the steak, one piece at a time and allow it to sear in the pan for about 2 minutes.
Turn the steak over and add in butter and garlic.
Let the steak cook for another 2 minutes, while basting the melted butter onto the steak.
Remove from pan and place the steak on a plate. Cover with aluminum foil and let it rest for 10 minutes.
Continue to cook the other piece of steak.
Serve with your favorite side dishes.