RecipeServes 220 minEasy
Ribeye in the pan, rested on the board
Two steaks, one pan, no grill. Serves two, takes twenty minutes.
The way the premium cuts were meant to be cooked: hard heat, one turn, and a rest that is longer than you want it to be.
- 2 dry-aged ribeyes, 400 g each
- Coarse salt
- A knob of butter
- A few sprigs of thyme
- Black pepper
- 01
Take the steaks out of the cold an hour before. Salt them and leave them on the board.
- 02
Put the pan on high heat. It is ready when a drop of water skates across it.
- 03
Steaks in, and do not move them for four minutes.
- 04
Turn once. Add the butter and thyme, and spoon it over for the last minute.
- 05
Out onto the board and leave them alone for five minutes. Pepper at the table, not before.
Put it in the bag
