The Arthur J’s Rib-Eye Steak

If you’ve ever wanted to know how to cook a steakhouse quality steak at home, then today’s 5 star secret recipe is just for you. This recipe comes from chef David LeFevre’s latest restaurant, The Arthur J. This swanky, retro-inspired spit is known for dry-aged steaks, lobster and classic cocktails with an updated twist.

Today’s secret recipe will show you how to make a perfect rib-eye steak. It’s so important to bring the steak to room temperature before cooking and then use a heavy cast-iron skillet over very high heat. This recipe calls for fleur de sel which is a type of sea salt. You can purchase it at a gourmet market or online. If you can’t find fleur de sel, you can just use your favorite sea salt.

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The Arthur J’s Rib-Eye Steak
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  • 1 (16-ounce) boneless prime rib-eye steak, at least 1½ inches thick
  • Fleur de sel or Sea salt
  • Black pepper
  • Canola oil, or similar high-heat oil, for cooking
  1. Temper the steak: Remove the steak from the refrigerator and set aside to come to room temperature, 15 minutes or as needed. Blot the steak on all sides with paper towels to remove excess moisture. Season the steak on each side and along the edge with 1 to 2 teaspoons fleur de sel, or as desired. Liberally grind black pepper all over the steak.

  2. Heat a cast-iron skillet over high heat until hot. Add 2 to 3 tablespoons oil to the pan, then quickly add the steak. Tilt the pan away from you, placing the steak in the pan away from the oil so it does not splatter. Do not move the steak in the pan, but rotate the pan to move the oil along the base of the pan, giving the steak time to develop a rich golden crust, about 3 minutes. Shortly before flipping the steak over, gently baste the top of the steak with spoonfuls of hot oil.

  3. Carefully flip the steak in the pan. Continue to sauté on the other side, rotating the pan to move the oil while leaving the steak undisturbed as it forms a rich crust on the bottom, about 3 more minutes.

  4. Check the steak for doneness. LeFevre prefers to cook the steak until the meat just begins to glisten as juices rise to the surface and the meat slowly springs back when gently pressed; a thermometer inserted into the thickest part of the steak should reach about 118 degrees (the temperature will continue to rise as it rests). Remove the steak to a cooling rack for 6 to 8 minutes to give the meat time to rest and recollect the juices before serving and slicing.

Serves 1-2

Source: LA Times
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