Pitmaster Josh Cary and Chef Tom Jackson break down one of their favorite methods for the perfect steak… pan searing.
- 1 ribeye steak
- smoked salt
- fresh cracked black pepper
- 2 sprigs fresh rosemary
- 2-3 tbsp clarified butter (or ghee)
Preheat a 12” cast iron skillet over an gas burner set to medium-high heat. Meanwhile, rub a thin layer of vegetable oil on the steaks; just enough to bind the seasoning to the meat. Then season all surfaces of the meat with the salt and pepper.
When the pan is smoking hot, add the clarified butter. Place one sprig rosemary in the middle of the pan. Set the steak right on top of the rosemary. Top the steak with the other sprig of rosemary. Using a towel to protect your hand, grab the handle and tilt the skillet toward you and begin spooning the oil and juices from the pooled liquid over the top of the steak and herbs. You will want a metal spoon, something larger than a soup spoon. This basting will allow the steak to cook from both sides as well as infuse the aroma of the rosemary into the steak. Do this until the bottom of the steak is nicely seared, constantly basting. Flip the steak and continue basting until the internal temperature reaches 125ºF. There is nothing wrong with flipping the steak more than once, if one side is cooking faster than the other.
Let the steak rest 3 minutes before slicing.