Rib-Eye Steak

I think if you just added the butter with pan juices and basted your steak and followed your own method, you'd have the same result. Best advice in this recipe is patting meat dry before cooking. Leaves out critical steps such as cooking room temperature meat, not from fridge Adding pepper at the start will inevitably burn. Flipping every minute might well work on a cast iron skillit but if you want colour on your steak, should be avoided;allow the chemistry to ahppen and turn once is best.

Salt, but WHICH salt? Diamond kosher? Plain old table salt? Something else?

Allow a stick of butter to get soft, back in Ramp season (can also use garlic) I chopped Ramps, added to softened butter, rolled in a sausage shape with plastic wrap and freeze, cut off a wedge, pop in the pan and spoon over the steak ….yunmyy

I love a good steak, and love adding butter at the end - that said, as noted from someone else, to cook indoors entirely on stovetop is going to make any apt really smoky - I usually do a sear on both sides to start, then toss in the oven at 425 and then do the butter on the stovetop. Can't compare to this recipe, but this works well and is a lot less smoky in the kitchen

The comment below regarding cooking this indoors is dead on..I set my smoke alarm off every time and am always contrite when the firemen show up. Cook this recipe on my big green egg outside on my old Lodge frying pan. My only change is I salt for only 30 minutes prior to cooking as any longer sucks too much moisture out of the meat..otherwise it's a winner!

Here are a couple of things I think help: 1) Don't underestimate the importance of buying a good steak and using an instant thermometer 2) A clean and super hot preheated grill or or pan really keeps the juices inside longer. Lower the temp after a minute or two but start hot. 3) Simple is better (salt, pepper or a bit of chili powder is my favorite) 4) Hand rub with a bit of mayo after seasoning, then let the steaks come to room temp before cooking.

Rib eye has such a high fat content I prefer it either cooked to medium or as part of a standing rib roast. However this technique would work well with a strip, or chicken breast-- sorry, I mean filet.

After preping the steaks using step 1, I use the sous vide method of cooking, setting the temperature to 132 degrees. After "cooking" for two to three hours depending on the thickness, off they go to the grill for searing. Neighbors that said they would never eat a steak cooked in water had no idea they just ate their steak cooked the sous vide method.

The "most helpful" comment as of now is something that has been debunked by the NYT's own resident food scientist: https://www.seriouseats.com/old-wives-tales-about-cooking-steak#toc-myth-1-you-should-let-a-thick-steak-rest-at-room-temperature-before-you-cook-it

America’s Test Kitchen introduced me to this frequent flip method but using a cold nonstick skillet instead. Dramatically cuts down on the smoke and splatter and makes a perfect steak each time.

Another tip is to preheat your skillet in a 350 degree oven. Contrary to popular opinion, cast doesn't heat evenly, so the oven method ensures even heat distribution. The frequent flipping (and rotating the skillet over the burner) helps overcome this.

I really don't want butter on my steak. Do step 1 and then broil on highest heat for about 4 minutes each side. You do want the steak dry and room temperature before you cook it.

I'm not impressed. A lot of boilerplate steak recipe gibberish like "slice against the grain" -- for a ribeye the grain is vertical -- should we be making horizontal cuts!? Also if you stop cooking at 125 "for medium-rare" you will end up with a well done steak.

Or, you could cook them sous vide to the precise temperature desired, pat them very dry and sear them quickly in a screaming hot skillet or grill, scoring any fatty edge to minimize curling, weighing the steak down gently with a foil-wrapped brick to ensure the entire surface develops a crust and topping the finished steak with a compound butter. It's a bit baffling to me that people still struggle over cooking steaks now that sous vide sticks are inexpensive and take up very little space.

Amazing. Flipping every minute, I was skeptical. It turned out amazing!