Ingredients
1 12 oz Ribeye steak, boneless, 1.5 inches thick
¼ tsp black salt
1/2 teaspoon black pepper, freshly ground
¼ teaspoon black garlic powder
½ teaspoon smoked paprika
2 tsp porcini mushroom powder
1 Tbsp Canola Oil
1 Tbsp Butter
Instructions
Remove the ribeye from the refrigerator an hour prior to cooking.
Pat the steak dry with a paper towel and use your fingers apply black salt all over the steak until evenly coated.
In a small bowl mix the remaining seasonings together then massage the rub on all sides of the steak.
Allow the steak to sit and come to room temperature for at least 45 minutes while the salt and and other seasonings do their thing.
Place a cast iron skillet over high heat, add canola oil and heat until oil begins to smoke. Using tongs carefully place steak in the skillet and allow to sear for 4 minutes and then flip the steak over and allow it to cook for another 3 minutes. If you prefer your steak well done cook steak for an additional minute on each side.
Using tongs remove the steak from the skillet and place on a plate with butter on top and allow butter to melt into steak. Allow steak to rest for 5-10 minutes prior to eating. Enjoy!
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