Corcoran Street Kitchen: Cast Iron Ribeye Steaks

Mark and I jokingly consider Valentine's Day to be the anniversary of our first date. It is a long story involving a ski trip with friends, a dive bar in Hagarstown, MD, and copious amounts of Dale Earnhardt Jr. memorabilia. We ended up eating the "Valentine's Day Special" at the bar consisting of a steak and baked potato for the low low price of $10. In a gesture of pure sweetness, Mark recreates this meal for my every year. He has gotten very serious and professional about cooking the steak to absolute perfection. This year was a stand out performance in the perfectly-medium-rare-steak category so I wanted to share his recipe for success with you. The cast iron skillet (which is the cheapest and most useful pan that I own) is key to the success because it get screaming hot to get a good sear. You can use an oven safe frying pan if you don't have a cast iron skillet, but don't blame Mark if it isn't quite the same.

Cast Iron Ribeye Steaks
Ingredients:
2 ribeye steaks
2 Tbs. olive oil
1 tsp. kosher salt
1/2 tsp. cracked pepper
1 Tbs. butter (cut into two 1/2 Tbs. pieces)

1. Pat the steaks dry with a paper towel and then rub them lightly with the olive oil.

2. We find that it is easier to prep the salt and pepper together before sprinkling on the steaks. Then you get the right amount and don't contaminate your salt container with steak-hands.

Sprinkle the salt and pepper generously on both sides of the steak.

3. Preheat your oven to 400 degrees and turn your burner on high heat and heat your skillet until it is super hot.
4. Place your steaks in the skillet and let them sear for 2 minutes.