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/ck/ - Food & Cooking

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13908733 No.13908733 [Reply] [Original]

I am cooking ribeye steak tonight. I pulled it out of the fridge and rubbed sea salt on all sides. I will leave it on the kitchen counter for about an hour.
I will cook it in a cast iron pan on my stovetop.
Should I use extra virgin olive, vegetable, or canola oil to cook it?
I also have fresh thyme, garlic, and butter that I will use for basting.
I am planning on cooking the steak on very high heat, flipping it every minute on each side, total of 6 minutes, then putting the garlic, thyme, and butter into the pan, lowering the heat to medium and basting the steak until it reaches an internal temperature of 155F (making it for my gf who wants it just past medium)
Do I have it right or should I do something else? Steak is about 1 inch thick, 6 inches on it's longest side.
Extra question - I have fresh asparagus - what is the best way to make it nice and not soggy? I have the stovetop/oven to make it in.
>pic unrelated

>> No.13908753
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13908753

>>13908733
>pulled it out of the fridge and rubbed sea salt on all sides
Add fresh ground pepper and garlic powder (3/1/1 ratio).
>extra virgin olive, vegetable, or canola oil
Vegetable. Canola is also fine but nothing anybody says is going to help you after suggesting using extra virgin olive oil; you clearly have no idea what you're doing.
>>13908733
>planning on cooking the steak on very high heat, flipping it every minute on each side, total of 6 minutes
Flip it once you get a nice sear then continue cooking until you reach the desired temp
>until it reaches an internal temperature of 155F
This is not the right temperature. You're going to want to rest a one inch steak and there's going to be carry over, so anything over 130F is overkill.
>asparagus - what is the best way to make it nice and not soggy
Wipe out your cast iron and cook them while the steak is resting. The way to not overcook them is to not overcook them.

>> No.13909219

>>13908753
Just made it. Turned out great, perfect color, little overseasoned on the thinner parts of the steak. Resting temp ended up at 140F in the thickest part of the steak, took it off the pan at 120F
Seared the asparagus for 6 minutes using butter and 2 cloves of garlic, seasoned with salt and pepper only.
Also made butter noodles, linguini cooked el dente, put a tablespoon of butter and some parsley after draining it.
my bitch loved it

>> No.13909240

>extra virgin olive oil
smoke point too low

>> No.13910138

>>13908753
>Add fresh ground pepper and garlic powder
dumb. Pepper would burn and garlic powder is a joke
>Wipe out your cast iron and cook them while the steak is resting
what a waste
everything else is not wrong, so 6/10