One cooking rule that I have a hard time following is allowing my meat to rest after cooking. I don’t want it to get cold, so I wait as long as I can, but never make it the full amount of time. When I stumbled across this recipe I thought – now he must have had people like me in mind – no rest time needed!
You must remember when making this recipe that you have to prep the rib eyes the night before. It is simple and only takes a few minutes to prep but it needs to happen the night before. To cook the rib eyes it is just done in the oven and then seared on the stove top in a cast iron pan. Word of warning though when I added the butter to my cast iron skillet while searing it smoked a lot (I have a super sensitive smoke alarm in my apartment, but luckily it didn’t go off).Â
The rib eyes came out with a nice crust and was delicious. This recipe is a great way to cook the rib eyes and not have to let them rest.
Just don’t do what I did and when you are cutting it drop half on the kitchen floor. Thank goodness I had made a big batch of mushroom rice as a side to make up for the missing meat, it was really sad.Â