Perfecting Gordon Ramsay's Ribeye Steak...The Results Will Shock You!
We have cooked our home aged ribeyes every way you can imagine. Over charcoal, on a gas grill, on a gas grill then finishing with a searer, sous vide then finished with a blow torch, cooked low and slow on a smoker to 90F then finished over an open flame, even deep fried! Gordon Ramsay claims that cooked in a cast iron skillet with butter, oil, thyme and garlic is the BEST way to cook a steak. We tried his method and find it hard not to agree…but then we discovered Wagyu Beef Tallow. Might it be possible to improve on Chef Ramsay’s method?
Cast Iron Ribeye Steak
Ingredients:
1-2 sprigs of fresh thyme
2 smashed garlic cloves
1. Liberally salt your steak on all sides. If you wish to add pepper or your favorite steak seasoning, now is the time.
2. Add about a tablespoon of Wagyu beef tallow to a cast iron skillet on high heat. Once the tallow melts, add your steak. After about 10 seconds, move your steak around the pan a bit to ensure it is not sticking to the pan.
3. After about 1-2 minutes (depends on the thickness of your steak and how you like it cooked), flip the steak and place your garlic and thyme on top of the steak.
4. After another minute, add the remainder of your beef tallow.
5. Tilt the skillet so the thyme, garlic and tallow collect at the bottom of the pan.
6. Using a metal spoon, continually baste the steak that is sitting at the top of the pan for a few minutes.
7. Remove the steak from the skillet and place on a wire rack sitting on a rimmed baking sheet. Place the garlic and thyme on top of the steak and cover with the melted tallow from the skillet.
8. Tent the steak with foil and allow to rest for 10 minutes.
9. Serve and enjoy!
Equipment used:
Lodge 13.25” Cast Iron Skillet
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