Members recipe
Cast-Iron Ribeye
Built around ribeye steaks and oil -- the method starts by take the steaks out of the fridge 40 minutes ahead.
Anchored by ribeye steaks, oil and butter, this steakhouse dish starts by take the steaks out of the fridge 40 minutes ahead and comes together in about 35 minutes -- the kind of advanced recipe that earns a permanent spot in the rotation.
A 35-minute cook time that's mostly hands-off simmering or roasting.
A more involved technique that rewards patience with real depth of flavor.
Built around ribeye steaks, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 ribeye steaks (1.5 inches thick)
- 2 tbsp oil
- plus 4 more ingredients
Method
Take the steaks out of the fridge 40 minutes ahead and pat them very dry. Season generously with salt and pepper.
The rest of this recipe is for members.
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