Bring on the Meat ... and Metal!

Today was a great day. We had a nice visit to Chelsea's great grandmother and spent some time with my brother and sister. I can't honestly say I worked up an appetite to justify a nice steak but who needs to justify a nice homemade steak.

To save a couple of bucks I went to the local BJ's wholesale club to pick up an entire rib eye. I then went home to trim the fat and slice up 1 1/2 inch steaks and froze the unused portions.

For my steak I took one portion and kept it real simple, Meat and Metal.

Hardware:
Lodge Logic 12-Inch Pre-Seasoned Skillet
Oxo Good Grips 12-Inch Stainless-Steel Locking Tongs

Software:
 1 1/2 inch Rib Eye
SnP (Salt and Pepper)
Garlic butter (minced garlic nuked with unsalted butter)

I take the steak sprinkel it generously with salt and fresh cracked pepper and a drizzle of canola oil on each side. Let it sit out covered for an hour to get to room temperature.

Heat the cast iron skillet on your biggest burner for 5-7 minutes high. If you happen to have a cast iron grill you can use this as well.

Place steak on the pan for 4 minutes per side, rest 5 minutes and slice them up (For Medium Rare). If you want perfect grill marks place your steak and a 10 o'clock angle for 2 minutes then 2 o'clock angle for 2 minutes for nice cross hatches. Slice a dollop of garlic butter on top.

It's super important to let the steak rest for 5 minutes so once you cut into it the juices won't rush out of the meat and render your protein dry. The 5 minutes will let the internal juices settle and stay in place when you unleash the carnivore. Enjoy your meal it doesn't take a pimp to eat like one.