Ingredients
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500 gram (16-18 oz) ribeye steak
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Coarse salt
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Freshly ground black pepper
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Cotton butcher’s twine
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Maldon or Fleur de Sel finishing salt
Directions
- 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.