Valentine's Date Night Hack: The Perfect Ribeye

Ingredients:

• 1 ribeye steak, approximately 1.5 inches thick

• 2 tablespoons of coarse kosher salt (adjust to taste)

• 1 tablespoon of coarse black pepper

• 1 tablespoon of garlic powder

• 1 tablespoon of onion powder

• 1 tablespoon of smoked paprika (optional for a smoky flavor)

• Olive oil, for cooking

• 2-3 cloves of garlic, lightly crushed

• 2 sprigs of fresh rosemary

• 2-3 tablespoons of Ghee (Clarified Butter)

Equipment:

• Frying pan or heavy-bottomed pan

• Tongs

• Meat thermometer

Instructions:

1. Prepare the Dry Rub and Steak:

Mix the Dry Rub: In a small bowl, combine the kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika (if using) to make the dry rub.

Season the Steak: Pat the ribeye steak dry with paper towels. Liberally season both sides of the steak with the dry rub. Let it sit at room temperature for about 30-40 minutes before cooking. This allows the seasoning to penetrate the meat and the steak to cook more evenly. Pro tip: Salt the steak the night before and let sit in the refrigerator uncovered for a more seasoned flavor.

2. Preheat the Skillet:

Place your pan over medium-high heat and let it get very hot, about 5-6 minutes. The pan should be hot enough that you see a slight wisp of smoke.

3. Cook the Steak:

Sear the Steak: Lightly coat the steak with olive oil. Place the steak in the hot pan and cook without moving it for about 2-3 minutes, or until it develops a golden-brown crust. Flip the steak and cook for an additional 2-3 minutes on the other side.

Add Flavorings: Reduce the heat to medium. Add the butter, crushed garlic cloves, and rosemary sprigs to the pan. As the ghee melts, tilt the pan slightly and use a spoon to baste the steak with the butter, garlic, and rosemary-infused oil. Continue to cook and baste for about 1-2 minutes.

4. Check for Doneness:

For a medium-rare finish, aim for an internal temperature of 120°F to 135°F. Use a meat thermometer to check the steak's temperature by inserting it into the side of the steak. Check pro tip below for checking doneness if you do not have a thermometer.

5. Rest the Steak:

Transfer the steak to a cutting board and let it rest for about 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak.

6. Serve:

After resting, slice the steak against the grain into thick slices. Serve immediately, optionally with a drizzle of the cooking juices and a fresh sprig of rosemary for garnish. Serve with a side of veggies and potatoes and you’ve got a winner date night dinner.

Pro Tip: The Finger Test Method for Checking Steak Doneness:

Relax your hand, keeping it open and loose.

Feel the fleshy area under your thumb. This area's feel changes as you touch different fingers with your thumb, simulating the firmness of steak at various levels of doneness.

Raw: With your hand open and relaxed, the fleshy area under your thumb is soft and squishy. This is what a raw steak feels like.

Rare: Touch your thumb to your index finger. The pad under your thumb should feel slightly firmer. This is the feel of a rare steak.

Medium Rare: Touch your thumb to your middle finger. The firmness in the pad under your thumb now simulates the feel of a medium-rare steak.

Medium: Touch your thumb to your ring finger. The pad will feel firmer still, matching the firmness of a medium-cooked steak.

Well-Done: Touch your thumb to your pinky finger. The pad under your thumb is now very firm, mirroring the firmness of a well-done steak.