We have a new addition to our family, a beautiful red Le Creuset skillet. I’ve been craving steak and have always wanted to make it on the stovetop. I originally wanted to cook the steaks on the stovetop then finish them under the broiler. And with this new skillet I can transfer it without worrying if it can withstand the heat. However, since these are rib eye steaks, I didn’t want to kill the flavor of the meat by over cooking them.

Like with all my previous recipes, I’m not actively measuring anything here. So everything is really to taste and a recommended amount to be used. Hey, it’s cooking not baking – live a little!

Ingredients

• 2 Rib Eye steaks (about 1lb and 1/4″ thick)
• Sea Salt
• Black Pepper
• Chili Powder
• Smoked Paprika
• Canola Oil
• 3 tbsp Butter
• 2 whole cloves of Garlic (peeled and crushed against the flat of a knife blade)

What to do

Wash and dry the steaks. Let sit for 30 minutes – you want them to come to room temperature before cooking.

Drizzle a little Oil on the steaks. Season with freshly ground Salt and Black Pepper along with Chili Powder and Paprika. Rub it in. Flip the steaks over and repeat. Don’t forget to spread the spices around the edges as well.

Heat a heavy skillet (preferably cast iron) on high. Add some Oil to the skillet and swirl it around. When the surface starts to shimmer get ready because things are going to happen fast. So fast that I didn’t have a moment to take any pictures. (The position of assistant is still open.)

Bring out the tongs. Carefully place the steaks into the skillet. Lay it down away from you so that the hot oil does not splatter on you. Leave ’em alone for 2 minutes. I hope you have a reliable timer, clock, or watch since timing is everything here!

After 2 minutes, flip them over and add the Butter and Garlic to the oil. Using a spoon, baste the steaks with the butter/oil. Continue for 2 minutes while basting continuously. Flip the steaks again and baste them for another 2 minutes. For medium-rare 6 minutes is sufficient cooking time. For medium to medium-well add another 2 minutes with an extra flip of the steaks and more basting.

Remove the skillet from the heat and cover with foil. Let sit for 10 minutes before serving.

Enjoy!