Full contact between a properly seasoned ribeye and screaming hot rolled steel. A garlic butter baste with crushed garlic and rosemary going on in the final minute. The crust that forms in the first 30 seconds and doesn't let go until you slice it. This is the flat top ribeye recipe that makes sense of how the restaurant version is made.
Flat Top Rib Eye Steak with Garlic Butter
|HALO
Flat Top Rib Eye Steak with Garlic Butter
Rated 5.0 stars by 1 users
Category
Main
Cuisine
American
Author:
HALO
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
Full contact with hot rolled steel. A garlic butter baste in the final minute. A crust that forms in the first 30 seconds and doesn't let go. This is the flat top ribeye recipe that finally explains why restaurant steaks taste better and exactly h...
Ingredients
Steak
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2 ribeye steaks, 2.5–3cm thick (approximately 300g each)
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1 tablespoon neutral oil
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Flaky sea salt
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Coarse black pepper
Garlic Butter Baste
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4 tablespoons unsalted butter
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4 cloves garlic, crushed whole
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3 sprigs fresh rosemary or thyme
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Juice of half a lemon
To Serve
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Flaky sea salt
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Fresh flat leaf parsley, roughly chopped
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Lemon wedge
Directions
Remove the steaks from the refrigerator 45 minutes before cooking. Room temperature meat cooks evenly from edge to center. Set the steaks on a board, uncovered, and leave them alone.
Pat both sides of each steak completely dry with paper towels. Dry surface is the single most important factor in crust development. Moisture creates a steam barrier between the meat and the steel.
Season generously with flaky salt and coarse black pepper on both sides and all edges immediately before cooking. Press the seasoning into the surface.
Heat the Elite Griddle to maximum temperature on the primary cooking zone. Add a thin film of neutral oil and allow it to reach full heat. Test with a drop of water, it should evaporate violently and almost instantly. This is the temperature required for a proper ribeye crust.
Place the steaks on the griddle and leave them completely alone for 3–4 minutes. The crust is forming against the steel. The steak is ready to flip when it releases naturally without resistance.
Flip once. Immediately add butter, crushed garlic cloves, and rosemary to the surface alongside the steaks. As the butter melts and foams, tilt the griddle slightly or use a large spoon to baste the steaks continuously with the garlic butter. Do this for the entire time the steak is on the second side.
Check internal temperature: 54°C (130°F) for medium-rare, 60°C (140°F) for medium. Remove from the griddle and rest on a board for 5–6 minutes minimum. Add a squeeze of lemon over the top of each steak immediately after removing from the heat.
Slice against the grain or serve whole. Finish with a final pinch of flaky salt and chopped parsley. Spoon any garlic butter remaining on the griddle surface over the top before serving.
Recipe Note
Ribeye is the right cut for this recipe because of its fat content. The marbling renders during the cook and bastes the interior of the steak from within while the garlic butter bastes the exterior. It is the most forgiving cut on a flat top and the most rewarding.
Thickness matters. A 2.5–3cm steak gives you enough time to develop a proper crust on both sides before the interior overcooks. Thinner than 2cm and the center reaches temperature before the crust is fully formed. Thicker than 4cm and you need to finish in an indirect heat environment.
The garlic butter baste is not decorative. Continuous basting in the final minutes bastes, flavors, and adds depth to the crust simultaneously. Spoon fast and don't stop.
Rest the steak longer than feels comfortable... 5 minutes minimum, 8 is better. The internal temperature continues rising 2–3°C after it comes off the heat.
This recipe is part of the Science of the Sear — Why Your Griddle Makes a Better Steak Than Your Grill guide — [link: full guide].
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