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Ingredients
| 454 g g | Rib Eye Steak Rib Eye Steak | ||
| 1 tbsp tbsp | Olive Oil Olive Oil | ||
| 1 dash dash | Salt
Salt (to season) |
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Method
1 Remove the steaks from the fridge 30 minutes before cooking.
2 Pat the steaks dry with kitchen paper.
3 Just before cooking, generously rub steaks with 1-2 tbsp olive oil & season with salt and black pepper.
4 Heat a heavy-based pan over a high heat until very hot.
5 Carefully place the steaks in the hot pan and cook without moving for 1-2 minutes, or until enough of a crust has developed that the steaks no longer stick to the pan. Flip and cook on the other side for 1-2 minutes. Continue cooking and flipping until cooked to your liking.
6 Transfer the steaks to a plate, tent loosely with foil and allow to rest for 6-8 minutes.
7 If desired, transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately, drizzled with the pan juices or your sauce of choice.
