Easy Steak recipe. Is there anything better?

Custom engraved steak by: Pat Lafrieda – this link gets your 10% off your order with them.

This is in my top 5 steaks that I’ve ever eaten. No doubt about it. When I’m cooking steak, one of the most important parts of the process is using a high quality piece of meat. It’s hard to beat the quality of this steak. It was a 40oz Prime Black Angus ribeye that was dry aged for 30 days.

I’ll be showing you the reverse sear method here, which makes for a super easy steak recipe!

A tomahawk ribeye is one of the most visually appealing pieces of meat there is, the large cut steak that’s meant to feed multiple people with the rib bone still attached for the ultimate presentation. Pat Lafrieda Meat Purveyors has cracked the code on how to make a big beautiful steak EVEN BETTER! They offer custom engraving on your rib bone. It doesn’t get much cooler than that!

Let’s Prep:

Easy Steak, Easy Prep!

For the steak part of this cook, prepping the steak was super easy. It doesn’t get much easier, take the steak out of the packaging that it was delivered in, and cover all the way around in a good quality kosher or sea salt. Put that in the fridge overnight and you’re all set with your steak prep.

Since this is such a large cut of meat, there’s only one way to season, and get flavor to the inside of the steak before cooking. This process is called salt brining. The time in the fridge with the meat and salt exposed to the cold circulating air does a couple things for the steak. The salt pulls the moisture to the top, grabs the salt and the juice pulls the salt back into the meat. It’s a really cool scientific process that make seasoning this easy steak recipe, really well… easy! The steak should stay in the fridge for a minimum of 4-6 hours, but I recommend overnight.

Additionally, the cool air blowing over the salted meat will provide you with an amazing crust on the steak when it’s cooked. More on that later.

The next day, heat your grill, smoker or oven to 300F and pull your steak out of the fridge to start coming up to room temp. Let’s start that Whiskey Garlic compound butter!

Let’s Cook:

It’s time to get the steak on the grill – if you want it to be like mine, you’re going to want to cook this until it’s about 115F internal. I like to add a piece of smoking wood to add a touch of smoke flavor as well. That’s optional, just my preference. This is called a reverse sear cooking method and it’s a very easy steak recipe to follow. Once the steak hits temperature, remove it just long enough to get your heat hot. Cooking directly over the flame is my preferred method of cooking. This ensures you’ll have a great crust on the steak and an entirely new layer of flavor.

The whiskey garlic butter is really something special to go along with this easy steak recipe. While you’re not actually adding the whiskey to the butter directly – soaking the garlic and shallot in the whiskey gives a tremendously bold flavor that will carry through perfectly to the steak. This is very simple as well follow the recipe below and you’ll be in great shape!

Roll it up in plastic wrap and put in the fridge to harden up. If it doesn’t get completely hard that’s fine – this is for presentation purposes anyway. Remember the butter is going to melt anyway as it sits on the resting steak.

Resting your steak is one of the most important parts of the process. It allows the juices to reabsorb back into the meat to give you a beautiful juicy steak. If you ever see anyone cut into a steak and all of the juice immediately runs out of it, and all over the cutting board, chances are it wasn’t rested (or long enough).

Let’s Eat:

Do I really need to say any more here? Allow the steak to rest on the board the with butter for about 10 minutes under a piece of foil. Slice and enjoy!

If you love steak – you’ll love my Steak shirt in my store!

Want to get a steak like this (or any steak?) Pat Lafrieda – this link gets your 10% off

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