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The Perfect Steak MARIO BATALI

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Legit, the perfect steak!

1 pound bone-in ribeye (dry-aged, well marbled, 1-inch thick)
2 tablespoons olive oil (plus more to garnish)
1 tablespoon butter (melted)
3 cloves garlic (peeled, minced)
2 tablespoons rosemary (leaves only, minced)
1 teaspoon flaky sea salt
Kosher salt (to taste)
2 pieces cheesecloth
2- inches Butcher’s twine

Remove ribeye from the refrigerator, allowing to come to room temperature 30 minutes before cooking.
Line a baking sheet with a rack.
Heat a cast-iron skillet over medium-high heat.
In a small bowl, mix together the rosemary and garlic.
Rub both sides of the steak with olive oil and season both sides of the steak generously with Kosher salt. Place the steak in the skillet and cook until a nice char has formed, about 5 minutes. Flip the steak and cook for another 5 minutes. For a medium rare steak, remove the ribeye once it has reached an internal temperature of 125ºF and place on the rack-lined baking sheet.
Brush the top side of the steak with melted butter. Spoon the rosemary and garlic mixture over the steak.
Allow the steak to rest for 15 minutes.
Cut the meat off of the bone and slice the meat against the grain. Sprinkle sliced steak with flaky sea salt and drizzle with olive oil to finish. Serve warm.

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One Comment

  • Carol Moore says:

    On the perfect steak, what is the butcher’s twine for? Reread the recipe plus saw it on TV and never saw it mentioned.

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