Salt and Pepper Ribeye Steak
Salting the ribeye steak two days prior to cooking brines the steak, helps tenderize it, and adds rich flavor.
INGRIDIENT
DIRECTION
Step: 1
Two days before cooking, salt both sides of each steak with 1/2 teaspoon Diamond Crystal® Kosher Salt per steak. Place steaks in an airtight container and refrigerate until ready to cook.
Step: 2
Remove the steaks from the refrigerator about 30 minutes prior to cooking. Sprinkle both sides of steak with black pepper.
Step: 3
Heat cast iron pan over medium-high heat until very hot. Add vegetable oil and heat until oil shimmers.
Step: 4
Carefully place steaks in pan. Cook until brown and hard-seared on one side, 4 to 5 minutes.
Step: 5
Turn steaks and top with one teaspoon butter. Cook for 3 to 4 more minutes or to desired doneness. You may need to cook the steaks in batches depending on the size of your cast iron pan. Keep the cooked steaks in a 170 degree F oven until ready to serve.
NUTRITION FACT
Per Serving: 352 calories; protein 25g; carbohydrates 0.3g; fat 27.2g; cholesterol 91.2mg; sodium 1024mg.
Depriving yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.
Avoidance on late-night snacking and got eat , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, perhaps we really will the burger and should have just enjoyed it in the first place."
Because it comes to dinner , overeating or eating too much of the wrong kinds of food can lead to bad habit on sleeping. On the flip side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .
