Jump to Recipe

I wasn’t going to share this with you not because we’re on a mission to ward off type 2 D and keep our heart rhythmic. I mean, my grandfather the butcher ate lard sandwiches and you know how that ended – lard attack at 63. No, I wasn’t going to share this brilliant recipe for pan roasted rib-eye steak with you because I didn’t possess the vocabulary breadth nor writing prowess to sufficiently convey the hedonistic pleasure that ignites when one morsel of this salt crusted, caramelized, insert word for fat nirvana, steak makes contact with just your lead tastebud – those other tastebuds can’t handle it. It’s all wrong and yet all very right – your consciences brawl – you’d be happy just tasting in fact you don’t want to ingest because the rest of your body will never love the steak like your tastebud did.

Here’s how we justify red meat, marbled with fat, seared with butter. It’s grass-fed? True grass-fed beef is better for you, but guys, if you make this steak at home, that means you’re cooking and if you’re cooking, you’re preparing sides – something green, perhaps. Beef offers killer protein, ask Grandpa, iron and many other nutrients. No one says you have to eat a 12 oz steak (except restaurants). So slice it up.

The recipe is simple. You’ll regret that your whole life you’ve been grilling steaks where you could have been roasting steaks the Susan Goin way.

Check it out.

Did I mention the cast iron skillet? Chefs insist on cast iron and you, like I, have ignored those urgings. They’re so heavy.Food transforms in cast iron unlike any other cooking vessel. It’s worth it.

Did I mention the smoke? Your steak cooks over high heat to seal in juices while fortifying a salty crust.

Did I mention butter? One pat per steak, that’s all, spooned over the searing meat. Goin’s recipe is precise, alleviating the guess work and leaving your decision-making to pinots or cabs. My inaugural attempt – perfection. Second time just to be sure – perfection. It will be the same for you.

The third time will be for guests. Anyone?

Using the cast iron skillet atop a flaming grill outside might avoid smoking up the kitchen.

No thanks to me, the recipe, now under curse of effusive praise, stands about as much chance as Hangover 2, but I humbly request you try your hand at pan roasted rib-eye if for no other reason than to prove that amid our struggles to blanche vegetables before decimation or to make sauces that don’t ‘break’, we can for one certain preparation fake our way to top chef standards.