Ribeye steak for two
Chef Michael Olson
500 gram (16-18 oz) ribeye steak
Freshly ground black pepper
Cotton butcher’s twine
Maldon or Fleur de Sel finishing salt
Remove the steak from the fridge 30 minutes prior to cooking.
Dry with a paper towel to remove any moisture.
Make a cut between muscles to remove the nugget of white fat in the center, and reserve.
Reshape the steak and tie with the twine to hold tight.
Season with coarse salt and set on a plate.
Melt the fat over medium heat in a heavy bottom skillet. This will take five to eight minutes and you will want enough to cover the bottom of the pan. Remove the remaining fat and discard.
Increase heat to medium high and lay in the steak. Avoid splashing hot fat.
Cook to your liking. If using a meat thermometer, cook it to 115 F then turn off heat.
Let the steak rest for five minutes. It’s tempting to carve right away, but be patient.
Separate the steak into the individual muscle parts by following the natural seams. Remove any silver skin and extra fat if you wish.
Cut each of the muscles into bite sized pieces.
Serve on a warm plate with fresh grated black pepper and a sprinkling of finishing salt.
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