Steak that melts in your mouth

Those dreaded words.

What are we doing for dinner tonight?

Every night, the same old frustrating question.

Blah-blah-blah, who doesn't go through the deja-vu process of a recycled weekly dinner program, right?

Sometimes it feels like we're eating the same dish on the same night as the previous week, and watching the same crap shit on television.

We need something fresh to wake up our taste buds.

So, last night, was the time to try out a new variation, a cooking method for a steak that I haven't tried yet, but have been seeing it done in a lot of high end, celebrity-chef restaurants: butter-braised rib-eye.

Now, usually the standard method of cooking a steak would fall under the process of high heat and a quick cooking time, either on the grill, under a broiler, or a very hot skillet. But this new process, is all about medium heat in a skillet, bathed in butter, and a slower, more gradual cooking pace. The reasoning is that while high temperatures do a good job of searing the meat, it also creates burnt flavors. This more moderate approach allows for even cooking and the imparting of tremendous flavors on the steak, due in part to the roasty (non-charred) flavor and, of course, the rendered fat from the steak and the richness of the butter being reabsorbed and intensified into the meat.

Ok, let's go, good a get cut of rib-eye. Don't season it yet. Bring it to room temp. Set a skillet to medium heat and then place the rib-eye in on its fatty edge sitting upright in the skillet. Depending on its size and thickness, cook it on its side for about 3-5 mins, until it has rendered a decent amount of fat.

Then flip it on its flat side, add about a hefty tablespoon or two of butter, 2 garlic cloves, a splash of soy sauce, and then season with a pinch of salt and pepper. Cook for about 4-5 mins.

Now, after about 10 mins the butter has browned to a point where, if we don't do something, it's going to start imparting burnt flavors to the steak. So, before that happens, dump the cooking fat, and add another couple of tablespoons of fresh butter.

Flip the steak to its other flat side. Season this side with a pinch of salt and pepper. All the while, spoon the melted butter over the steak, and then keep basting. About 3-5 mins on that side (once again depending on your thickness, and how you prefer your meat to be cooked. I like it med-rare, so you'll have to adjust your time to your preferences).

Ok, very important. After the steak is done and removed from the skillet, you'll have to let the meat rest for at least 5-7 mins.

Oh, thank you butter for making this steak unbelievable.

So freakin good. This steak literally melts in you mouth. All you need is a good bottle of wine to accompany it, and you're set. Come see me for any questions and for a good recommendation on wine.

James