Quitting Time: Rib-Eye Steak

To celebrate SOC’s freedom from the bonds of firm servitude, we opened a “quitting bottle” (2003 St. Supery Élu) and paired it with a nice home-cooked steak and a side of green beans and corn. I was originally headed to Olivier’s Butchery for the meat, but they are not open on Mondays apparently. So, Whole Foods it was. Also, by the time SOC was ready to give notice, of the two people she was going to speak with, one was gone for the day and one was gone for the week, so the dinner became a pre-quitting celebration instead.

Rib-eye steak, 1-1.5 inches thickness, about 1.2 lbs. for two people ($21.99/lb from WF: grass-fed, local, organic, boneless)
Salt and pepper
Olive oil or butter

We went with the Alton Brown method: Allow the steak to reach room temperature. Pre-heat the oven to 450-500 degrees, and put a cast-iron skillet or baking dish in the oven to heat it up. Meanwhile,  rub a liberal seasoning of salt and pepper and olive oil into the steak.

After the oven is pre-heated (about 20 minutes), take out the skillet and put it on the stovetop (optional: with some butter), over high heat. Put the steak on the skillet, and sear each side for 30 seconds (without moving the steak, so it forms a nice crust), using tongs to flip it. Then, put the steak back into the oven, about 2 minutes per each side for medium-rare (slightly longer if the oven is at 450 instead of 500 degrees). Next time, I might try using a meat thermometer (desired temperature of about 120-125 degrees).

After taking out the steak, put it on a plate, with foil over it for about 5-10 minutes. This allows the juices in the steak to settle, while keeping the steak warm. Serve and enjoy!

Previously Made:
-Monday, October 3, 2011: pre-quitting day! Also served with a mushroom sauce (mushroom with red wine – not the Elu – and butter, garlic and shallots).

Referenced Sources:

One response to “Quitting Time: Rib-Eye Steak

  1. Pingback: Quitting Time: Sauteed Garlic Green Beans and Corn | What It Chew

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