Skirt Steak with Pan Sauce and Reverse Sear Ribeye

Ingredients

as needed kosher salt for seasoning

as needed freshly ground pepper for seasoning

1-2 tablespoons vegetable oil for searing

1 piece skirt steak main ingredient

1 piece tomahawk ribeye main ingredient

2-3 tablespoons butter for basting and finishing

1 garlic clove for butter basting

1 fresh rosemary sprig for butter basting

Equipment

Directions

Cook the steak until a golden brown crust forms, aiming for an internal temperature of 115°F.

Use an instant-read thermometer to monitor the internal temperature as the steak cooks.

Remove the steak from heat and let it rest, loosely covered with foil, for about 10 minutes.

Cut the steak across the muscle fibers into shorter pieces for tenderness.

Slice the steak thinly on a bias or straight down for a traditional presentation.

Fan out the slices on a plate and top with pan sauce, garnished with fresh herbs if desired.

For the tomahawk rib-eye, season the beef generously with salt and pepper on both sides.

Let the steak come to room temperature for about 30 minutes before cooking.

Cook the steak in an oven at 225°F until an internal temperature of 115°F, about 45 minutes.

Sear the steak in a hot cast-iron skillet with vegetable oil until crusted, about 1.5 to 2 minutes without touching it.

Flip the steak and baste with butter, garlic, and rosemary, spooning the infused butter over the meat.

Continue butter basting until a crust forms on both sides, about 90 seconds each.

Sear the fat side of the steak until golden and crispy, about 60 seconds.

Rest the steak for 5-15 minutes, then carve, preferably on the bias or straight down.

Slice the steak and fan on a plate, garnished with fresh herbs and the browned fat cap.

Season the skirt steak generously with kosher salt and freshly ground pepper on one side.

Heat about a tablespoon or two of vegetable oil in a pan over medium-high heat until smoking.

Lay the steak in the pan to prevent splattering and allow it to sear.