Ahhhh…. When steak is done right and “your way,” little can be more satisfying. Some like it fancy with sauces; some prefer it black and blue and straight-up.
Though not a great beef fan, I do love biting into a perfectly cooked rib-eye, from steer that were raised open-range, grass-fed, and never given any hormones nor antibiotics. Make it real and keep protein healthy.
I like to season all sides with kosher salt, freshly cracked pepper, and some garlic powder; then I let it sit in the refrigerator (uncovered) for up to 24 hours. Dry brining this way helps “seal” the exterior a bit, delivering perfectly crisped outer edges when cooking and helping the meat maintain moisture as it cooks.
To serve, I do sprinkle on a bit of flaky, finishing salt and, perhaps, some herbs or herbed butter. (For non-beef eaters, dig into a portobello mushroom cap or two. They grill beautifully and can be seasoned precisely to your taste. For a little extra pizazz, top it with some sliced shiitake mushrooms, sautéed with some chopped onions and a favorite herb, such as thyme.)
