Restaurant-Style Ribeye Steak
Step 6: Slice and Serve! 🔪🍽️
- Slice the ribeye against the grain into thick pieces.
- Pour any accumulated juices from the cutting board back over the meat, top with a sprinkle of flaky sea salt, and serve hot!
💡 Steakhouse Pro-Tips for Success
- Thicker is Better: Avoid thin, grocery-counter steaks that are under an inch thick. They cook through to the center too fast, making it impossible to get a deep, gorgeous crust without overcooking the inside. Always ask your butcher for a cut that is at least 1.5 inches thick! 🥩📏
- Don’t Use Extra Virgin Olive Oil: EVOO has a very low smoke point and will burn, turn bitter, and fill your kitchen with smoke long before your pan is hot enough to properly sear a steak. Stick to avocado, canola, or vegetable oil for frying! 🫒💨
