Unless it includes a free voucher for more steak, it’s rarely worth it to pay 50 bucks for any cut of meat, especially when it’s this easy to cook one at home. I bought this prime ribeye steak for $25, and cooked it in a skillet to medium-rare perfection in the time it takes to even get noticed by a maître d’.
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This is a 16-ounce prime ribeye steak, cut ½-inch thick. You want to choose the freshest, best quality beef you can find. Marbling means it's fatty and full of flavor, so white stuff is good. Let your steak come to room temperature. This will ensure it cooks through evenly.
Heat a cast-iron skillet over medium heat. Place the steak upright on its fatty edge to render fat into the pan. You may have to use tongs to hold it in place.
Brown the edges
Rotate the steak in various positions to get a uniform, browned crust. There should be enough rendered fat to cover the bottom of the pan after 5-10 minutes. If there’s more, drain out the excess fat.
Brown the flat side
Lay the steak on one of its flat sides and cook for 5 minutes.