Lunch / Dinner
Skillet Rib-Eyes with Lemon & Garlic
Marbling is what makes rib-eyes such a desirable, and forgiving cut. All that interior fat ensures that, as it melts, it keeps the steak flavorful and moist. Because cast iron retains heat well, it’s able to maintain the megadose of heat from preheating the skillet in the oven. For an extra-special treat, reserve a little of the marinade before adding the steak to serve as a sauce on the side.
Ingredients
WHISK:
ADD:
Instructions
Whisk together mayonnaise, garlic, thyme, salt, pepper, lemon juice, and zest for the marinade.
Add steaks to marinade, coating on all sides; marinate at room temperature, covered, up to 2 hours. (If marinating longer, refrigerate steaks, but bring to room temperature before searing.)
Preheat oven to 475° with a 12-inch cast-iron skillet inside.
Carefully remove skillet from the oven to the stove top and heat over medium-high. Let excess marinade drip from steaks, then place in hot skillet.
Sear steaks on both sides, flipping every 2 minutes, until a thermometer inserted registers 125–130° for medium-rare.
Transfer steaks to a cutting board; let rest 5 minutes before serving.
Mayonnaise acts like a brine and helps create a crust while sealing in flavor and enhancing char.
For the optimal sear (and flavor) get the skillet sizzling hot by preheating it in the oven.