I’ve got Gordon Ramsay to thank for this rib-eye steak cooked right, juicy and tender. I’m not so good when it comes to meat, I almost always have them baked. Poor us!
So this time I braved what reservations I have. Took out a grill pan, heated it and smothered with butter. I salt-peppered the steaks, rubbing them too gently. So here’s what I had:
a teaspoon salt
dash of pepper
butter, cut into pieces
And what I did: Placed the steaks on the grill pan and didn’t move them for 5 minutes. I bathed them with melted butter, I turned them over. Grilled for another 5-8 minutes. Removed the steaks from pan, placed on a serving platter, and top each steak with some more butter. Covered them tightly with foil and let stand for 4 minutes, then served with insalata caprese.
Everything was ready in the same amount of time it took me to finish this write up. 😉