Buy the best cut of meat you’re willing to spend the money on, and keep it simple. A great cut of rib-eye is a classic for a reason.
Take the steak out of the fridge early to allow the meat to warm up to room temperature, allowing for a more even cooking.
Heat a cast iron skillet on medium high, with a small amount of vegetable oil
RIGHT before putting the steak in the pan, liberally salt and pepper all sides of the steak
Cook for about 4 minutes on one side, do not move the meat - allow the crust to form. Flip and cook on the other side for 3-5 minutes to desired done-ness. We generally cook a 2” steak for about 7 total minutes
Please, please, let the steak rest for at least 5 minutes before serving. Feel free to put a pat of butter on there while it rests, for some extra flavor.
Slice, drizzle with some fresh olive oil, and garnish with parsley. Or just stand over the countertop and eat it with your hands, alongside good friends - and the cab…
A good butcher is your best friend when it comes to steak. Locally we love 5-Dot Ranch and the Fatted Calf. Here is a piece of dry aged beef that looks suspiciously like the state of North Carolina.