PAT DRY STEAK BEFORE GRILLING RECIPES

Steps:

• Heat a 10-to-12-inch cast-iron skillet in a 500°F oven. Remove the rib eye out of the refrigerator, bring it to room temperature.
• Once the oven reaches 500°F, remove the skillet out of the oven and place it on the stove over high heat for 5 minutes. Lightly coat steak with oil and season both sides with a large pinch of salt and black pepper.
• Instantly lay the ribeye in the center of the hot skillet. Sear 30 seconds don’t move ribeye. Turn over the steak with tongs and sear an additional 30 seconds, then place the skillet straight forward into the oven for 2 minutes. Turn the ribeye over, cook for an additional 2 more minutes. (If you prefer medium cooked steak, you add a minute to each turn.)
• Place a pat of herb butter on top of ribeye, remove steak out from skillet, cover loosely with foil, and rest for 2 minutes as butter melts.

Steps:

• Preheat the oven to 275 degrees F and grease a roasting tray.
• Season the sirloin steaks with salt and pepper and rub with olive oil to add flavor. Transfer the steaks to a roasting pan.
• Add the garlic and herb twigs, and cover the entire roasting tray with foil.
• Roast the steaks for 30 to 35 minutes, depending on how you like them.
• Towards the last 10 minutes of cooking, remove the foil and set aside.
• Add the butter and spread around the roasting tray until melted.
• Baste the steak with its own roasting juices combined with the melted butter.
• Set the top heat only to 400 degrees F and broil the steaks until caramelized.
• Set aside the cooked steak for at least 10 minutes to rest.
• Peel off the garlic to be placed on top of the steaks for serving.
• Serve it as is or with any sauce and accompaniments, either whole or sliced, and enjoy!