HOME COOKED BONE IN RIBEYE STEAK

Nothing like steak barbecued over hot coals,the smoke infused steak is a flavour unmatched by no other.
However for many staying in apartment blocks,owning an open fire barbecue can be next to impossible,however steak can be pan fried or pan grilled to achieve that barbecued steak flavours in the comfort of your home kitchen.
All you need is a heavy duty thick based frying pan,heavy griddle pan or skillet,cast iron is my preferred choice of pans and skillets.
Steak is flavourful by itself and in most cases doesn’t require a tone of seasoning or marinades,just season it with salt and pepper and into the fire it goes.
My cut of choice was the ribeye,this is a steak cut from the rib section,I chose this because of its high fat content providing for its gorgeous marbling.Fat is where steak derives its flavour from,I went for the bone in as the bone provides for amazing flavour to your steak while basting your steak from the inside as it cooks.

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INGREDIENTS
1/2 KG ribeye steak
11/2 tablespoons olive oil
2 tablespoons butter
2 thyme sprigs
1 rosemary sprig
Salt & pepper

DIRECTIONS
take your steak out of the fridge and let it rest for about 30 minutes until it comes to room temperature

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This is to ensure for even cooking and avoid over cooking.
Season your ribeye generously with salt and pepper,steak loves pepper,so be generous with it

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Place your pan,griddle or skillet on the gas stove on high heat,grease the surface of the pan with some oil and heat the pan until sizzling hot

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Place your steak on the hot pan and cook over high heat for 5 to 6 minutes

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When nicely seared,turn over your steak

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Now,proceed to add in your butter,thyme,garlic and rosemary.
Continuously baste the steak with the rendered down butter for about 5 to 6 minutes until medium rare,that’s how I love my steak

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If you love your steak medium or well done cook for longer,however be careful not to overcook the steak.
Transfer this to a cutting board and let it rest for 10minutes allowing it to soak in its own juices before cutting

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ENJOY.

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