Just what I needed after a very eye-twitching, shitastic, stressful day. A juicy boneless ribeye steak. Many thanks to The Meat Rack for pointers on making a damn good steak. It is actually not too often that I make a steak (they’re usually made for me buahaha), so I’m still learning techniques. I must say this was a damn good one.
I rubbed the steak with TJ’s 21 Salute, ground cumin (I’m telling you, I love the stuff), and creole seasoning. Let it sit for about 15 minutes, then rubbed coconut oil all over it. Heated my pan on high, let pan heat up, then throw steak on there. Cook each side for about 3-4 minutes for a medium to medium-rare finish. MOUTH WATERING.
Those tiny side dishes are a baked plantain and sliced tomatoes.