cast-iron butter-basted ribeye
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The Steakhouse Steak You Can Make at Home
In a Cuban house, steak meant palomilla: pounded thin, buried in onions, and done in about four minutes. This is the opposite. It's a thick ribeye in a cast-iron pan so hot it scares you a little, with garlic butter spooned over it until your kitchen smells like a steakhouse. The secret isn't technique. It's a thermometer, and the willpower to leave the thing alone.There are steaks, and then there’s a ribeye sizzling in a cast-iron skillet with butter, garlic and herbs.
