A succulent ribeye steak, perfectly seared with a caramelized crust on the outside and a tender, pink medium-rare center. Served with a rich, glossy black pepper sauce.
Pat the steaks completely dry with paper towels. Season generously on both sides with coarse sea salt and cracked black pepper. Rub with a little olive oil.
Heat a cast-iron skillet until smoking hot. Place the steaks in the pan and leave them untouched for 1-2 minutes until a deep brown crust forms, then flip.
Lower the heat to medium. Add butter, smashed garlic, and rosemary. As the butter foams, tilt the pan and continuously spoon the bubbling butter over the steaks for 1 minute. Remove the steaks and let them rest for at least 5-10 minutes.
In the same skillet (pour off excess fat), sauté minced onions and garlic. Add crushed black pepper, oyster sauce, ketchup, and beef broth. Simmer until the sauce thickens and glazes the back of a spoon. Pour over the rested steak.
Q: How do I get a well-done steak without burning the outside?
A: After getting a good sear on both sides, transfer the steak to a preheated oven at 200°C (400°F) for 5-7 minutes to cook the center gently.
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