A couple of weekends ago I headed up to the cabin with one of my daughters and we took along a pretty massive ribeye steak that we picked up from Greg, the butcher at Meat Craft Urban Butchery in Port Moody.
My plan was to cook it on the stove top in a cast iron pan following a method a read about on Pinterest. In short, the method requires you to get a cast iron pan smoking hot, literally smoking hot, before you drop the steak into the pan.
You leave it in the pan for five minutes and then flip it over and let the other side cook for another five minutes. As you can see on my video, when I took the ribeye steak out the first time it was not done enough – it was very rare.
Well when I listened to my notes, I realized that I had flipped the steak at 3 minutes – not five. And I took the steak out after 3 minutes on the other side. That is why I had to put the ribeye steak back in for an extra 2 minutes per side.
The end result was a perfectly cooked steak. I will repeat this method again but I will be more careful about watching the time.