Valentine’s Day is the worst day to go out to eat in New York. Even otherwise great restaurants transform their menus into overpriced prix fixes with pedestrian creations designed to sucker us and our loved ones.
That is why we always cook on Valentine’s, and it can still feel like a special occasion. This year, we stopped by Dellapietras, New York’s best butcher, and splurged on a massive 34-ounce aged bone-in ribsteak (or ribeye for those who like misnomers). Just watching the expert butchers hand cut and trim the steak off a gigantic rack sold me. With meat of this high quality, all you need is a cast iron pan to create a steak that rivals even the best steakhouses in New York—and, of course, you won’t be spending hundreds of dollars on a mediocre prix fixe.
For a special meal, it pays to buy the best—preferably aged—steak your budget will allow.
For a Special Occassion, a Massive Ribeye Steak
Ingredients
- 1 large at least 1 1/2 inch think 2-2/12 pound bone-in ribeye
- Kosher salt and freshly ground pepper
Instructions
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If steak is chilled from a refrigerator, leave it on your kitchen counter, covered, until it returns to room temperature, up to an hour.
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Pat steak as dry as possible with paper towels
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When the steak is ready, pre-heat your oven to 400 degrees.
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While it is preheating, heat a 12-inch or larger cast iron pan on high heat on a burner. Let it heat up for 10-15 minutes, until it is very hot.
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Meanwhile, very generously salt and pepper the steak on both sides. The salt and pepper help with the steak's crust, so don't be shy.
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When the pan is very hot, carefully place the steak on the pan. It may smoke, so make sure you have adequate ventilation. Cook 4 minutes, undisturbed, and then carefully flip to the other side and cook for 4 minutes more.
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Transfer the pan to the oven and cook for 8-12 minutes until desired internal temperature. If you have a meat thermometer, use it! (130 degrees for medium rare).
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Remove from oven and immediate remove steak to a plate or cutting board. Allow it to rest for 10 minutes, then thickly slice against the grain. Top with some of the pan drippings.
