Pan Seared Ribeye with Shallot Herb Butter Baste

 

I was chatting with the manager of my local Le Creuset store about cast iron skillets, and she asked if I wanted to see a video of the pan in action. A ribeye was searing in the skillet. The chef covered it with herbs and garlic and slid it into the oven. When the steak …

What you will need

Large, heavy skillet (I use a Le Creuset cast iron skillet)

2 (1 1/2 inch thick) bone in Ribeye steaks

1 tablespoon kosher salt (1 1/2 teaspoons per steak)

1 teaspoon fresh ground mixed peppercorns (or black pepper)

1 medium shallot, trimmed, peeled, and sliced paper thin

4 sprigs thyme

2 sprigs rosemary

4 tablespoons butter

Don’t like medium-rare? For rare, sear the steak for three minutes, then cook to 100°F in the oven (about five minutes), then on the stovetop to 110°F to 115°F (about 4 more minutes). Medium? 115°F in the oven (about 8 minutes), then 120°F to 130°F on the stovetop (about 8 more minutes). More than that? You’re on your own, and I don’t want to know about it.

When handling a oven-heated cast iron pan, oven mitts are your friend. The Le Creuset handle mitt is amazing – it easily slips on the handle of my Le Creuset and Lodge cast iron skillets.

Why do I keep saying “Carefully! The pan is hot!” in the recipe? Because, even with the handle mitt, I keep forgetting. I use the handle mitt to remove the pan from the oven – it’s so hot that it’s smoking – and take the mitt off for a picture. That’s when my brain stops working. I put the steaks in the pan, then reach for the handle bare handed. I just want to shift it a little on the burner. If I’m lucky, I feel the heat in the handle right before I grab it. If not, ouch. And I do this every time I work with a pan heated in the oven. Do I learn? Noooo, of course not.

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