The Perfect Steak, Says Chef Fabio

"A less expensive cut can taste pricey — if you know what to look for, Chef Fabio says. . Tips: 1. The right cooking technique will improve any piece of meat -- leaner meats are best for roasting or grilling, fattier meat are good for braising and broiling. 2. Marbling determines how juicy your steak will be. 3. Always let the steak reach room temperature before cooking. Searing 101: sear at a high heat immediately to crisp the outside of the steak. Turn the heat lower once the second side has seared to maintain the melt-in-your mouth pink on the inside. Using a fresh herb brush to brush oil on to the steak will infuse the steak with amazing fresh flavors."
The Perfect Steak, Says Chef Fabio created by teresas
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  • Rub both sides of steak with 1 Tbsp of the oil.
  • Season the steak with pepper on both sides.
  • Heat grill (indoor type - or a large skillet will also work) with medium high heat until very hot.
  • Add 2 Tbsp to the grill or pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat.
  • While the steak is cooking, chop the garlic and put it in the remaining EVOO.
  • Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking.
  • Flip the steak over, brush with garlic oil, then salt the cooked side.
  • After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil.
  • Lower the heat.
  • Add the butter to the top of the steak, and let it melt as the steak cooks to your preference. Cooking time will depend on how well done you wish your steak to be.
  • When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 minute
  • Slice and serve.
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  1. teresas
    The Perfect Steak, Says Chef Fabio Created by teresas
  2. teresas
    Yummy! I used New York steak and grilled them in my cast iron grill pan...came out steak sauce needed...thanks for posting it! =)
  3. punisher 1
    I grill 3 out of 7 days a week during spring and summer and decided to try this recipe with bone-in ribeyes both on outside grill and inside in a skillet. I personally consider this recipe a grand slam, the tastiest rib eyes that ever touched my lips.
  4. 2Bleu
    We too used boneless ribeyes, and chose to use an outdoor grill because the weather was so beautiful. We've made ribeyes in the skillet also, and both ways are great. The dollop of butter really adds great flavor to the steaks and the herb brush makes the grillmaster (Rick in our case) look very cool using it! Very much enjoyed, thanks for sharing the recipe.
  5. 2Bleu
    The Perfect Steak, Says Chef Fabio Created by 2Bleu

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