Chef Ceaser’s Perfect Ribeye Steak
Here is the easiest of all recipes for steak. The thickness of the meat is really important. If the steak is too thin, (like they sell in Israel) you cannot properly sear the meat and the steak will end up being overcooked. If its too thick the center will be raw and the exterior will be cardboard. So here is the time to ask your butcher to cut you a ribeye steak that is exactly 2 inches thick.
4 Kosher Ribeye Steaks 2 inches thick (This is really important.)
2 tbs. Canola Oil
2 tbs. Extra Virgin Olive Oil
4 cloves Garlic crushed and minced into a paste
Kosher Salt and freshly Ground Black Pepper to taste
Make certain the Steaks are at room temperature. Massage a little olive oil, garlic paste and salt and pepper on the both sides of the steaks.
In a skillet add 1 tbs. Of canola oil and allow this to heat to the point where it just begins to smoke. Add the steaks and sear each side for about 1 ½ minutes Flip the steaks and repeat.
Preheat the oven to 400 degrees F. Roast I the oven for 4-5 minutes for medium rare and if desired longer for well done.
A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.
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