Sizzling ribeye steak
Makes
2
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
Ribeye steak: 1, about 1 1/2 inches thick (1 pound)
Kosher salt: 1 1/2 teaspoons
Black pepper: 1/2 teaspoon, freshly ground
High-heat oil, like avocado oil: 1 tablespoon
Flaky sea salt: a pinch to finish
Method
Take the steak out of the fridge 30 minutes before cooking. Pat it dry and season both sides with the kosher salt and pepper.
Heat a cast iron grill pan until it is very hot, about 5 minutes. We heat ours inside an outdoor pizza oven. At home a heavy skillet on the stove works too, with the fan on.
Rub the steak with the oil and lay it in the pan. It should sizzle right away.
Leave it alone for 3 to 4 minutes, until a dark crust forms. Flip it with tongs.
Cook 3 to 4 minutes more. Stand the steak on its fat edge for 1 minute to crisp the fat.
Check the thickest part with a thermometer. Cook to 145°F.
Rest the steak on a board for 5 minutes. A grown-up handles the hot pan and the smoke.
Slice against the grain and finish with flaky salt.
