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
HALO
2
5 minutes
10 minutes
American
Main
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
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2 ribeye steaks, 2.5–3cm thick (approximately 300g each)
1 tablespoon neutral oil
Flaky sea salt
Coarse black pepper
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4 tablespoons unsalted butter
4 cloves garlic, crushed whole
3 sprigs fresh rosemary or thyme
Juice of half a lemon
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Flaky sea salt
Fresh flat leaf parsley, roughly chopped
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.
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