In this week's episode, Kezzianne and Chef Jason leave their "comfort zone" as Khan's Poultry & Meats tasks them with preparing a Pan-seared Ribeye Steak with Garlic Butter:
Yield: 1 Portion
1 (10 oz) rib-eye steak
1 tsp salt
¾ tsp freshly cracked black peppercorns
2 tbsp vegetable oil
2 tbsp butter
3 cloves garlic, peeled
3 sprigs fine thyme
Place rib-eye steak on top a clean work surface. Pat dry the surface of the beef with napkins to absorb any excess moisture.
Season liberally with the salt and freshly ground black peppercorns on both sides ensuring to rub and massage the spices all over the surface of the meat.
Place a large heavy-bottomed cast iron skillet pan over high heat for 3 minutes.
Drizzle the vegetable oil into the pan and swirl to cover the base of the pot with the fat.
When heat waves begin to rise from the pan, place in the steak away from you to prevent any splashing of hot oil on your fingers.
Allow steak to cook 2 minutes on each side to develop a crust.
Now reduce heat to medium-low. Push steak to one side of the skillet; add butter, garlic and thyme to the opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon butter over steak for a minute, turning over once, until it reaches an internal temperature of 120 degrees Fahrenheit for medium-rare, or until the desired doneness.
Let rest 15 minutes before slicing.