Ingredients :
2 boneless ribeye steaks, about 8oz each and 1" thick, (I used chuckeye steak),
freshly ground sea salt; freshly ground black pepper
Directions :
Wash the steaks under running water, dry completely with a paper towel.
Heat a stainless steel frying pan with 1 Tbsp of oil (I used grapeseed oil)
until very hot. Season the steaks with the salt and pepper and arrange in the
frying pan. Fry for 4 minutes, turn and fry the other side for another
4 minutes for rare to medium rare steaks. Remove to a plate and serve.
Tips :
Best to use fresh steaks for juiceless frying. The steak surface
will actually turn out crispy when done.
Once the steak is put inside the pan, do not try to move it until the
4 minutes is up or it will stick to the pan.
Use lots of freshly ground black pepper but be careful with the salt.
Serve with a fresh loaf of bread and a side salad of romaine lettuce,
purple onion, tomato, mini cucumber, mango and avocado.
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