My Tita Cynthia has been in the meat business a long time, so I believe her when she says that rib-eye is the best cut of beef for steak.
And my sister Cookie (whose word I’m prepared to take in all things kitchen related – “cook” is part of her name, after all) says that the best way to cook a steak is to rub it on both sides with salt and pepper and slap it on a sizzling hot cast-iron grill pan.
Ecco. A juicy, tender, well-marbled rib-eye steak. Freshly ground sea salt and pepper. Cast-iron pan at the ready. Just one more thing will rocket this recipe to red-meat heaven: a combination of chopped Italian (flat-leaf) parsley, chopped fresh garlic, and olive oil. Presto – a quick, easy recipe for middle-of-the-week dinners, or impromptu weekend lunches, or anytime you want to sink your teeth into a good steak. Buon appetito!
2 rib-eye steaks
sea salt and peppercorns, 2 teaspoons of each, ground together
1/4 cup chopped flat-leaf parsley, chopped
2 cloves garlic, minced finely
2 teaspoons olive oil
Heat up a cast-iron grill pan. It’s ready when you sprinkle a few drops of water on it and they dance around.
Throw the steaks onto the hot grill. Keep the heat at medium-high and cook for 5 minutes on each side.