California Rancher

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This wildly-delicious yet simple recipe can be prepared on the grill or stove.  For the best flavor, season your steak the night before and wrap in plastic.  During searing, don’t be afraid of a little color and flame.  It is critical to get a good crust on the outside to seal in the juices and the flavor is fantastic.  We enjoy the ribeye for its flavor and juiciness, but your favorite cut can be substituted as well.

Ingredients

  • 1- 16+oz ribeye steak, as thick as possible – 1”+ is ideal
  • 1 ½  teaspoons Santa-Maria-style seasoning
  • Drizzle of olive or canola oil

Directions

  • Remove the steak from the refrigerator 20 minutes prior to cooking to allow steak to come to room temperature.  If not already seasoned, season generously on all surfaces (sides included) with Santa Maria-style seasoning and drizzle with oil

On the grill:

  • Preheat grill on high with cover closed to get to maximum temperature.  Brush grill to ensure it is clean to prevent sticking
  • When grill is hot (400-500F), carefully place steak on grill and sear on each side for two minutes
  • With first cooked side back down on grill, turn heat to low or move to the coolest part of the grill and cook for another 1-2 minutes per side.
  • Pull off grill and rest under foil for 10 minutes before serving.  Add compound butter prior to resting for another level of flavor (see recipe)

In the kitchen:

  • On the stovetop, heat a heavy, oven-proof skillet (cast iron is ideal) over medium-high heat while preheating the oven to 350F.
  • When the skillet is very hot, turn the heat to high and carefully add the steak.  Sear on each side for two minutes
  • With first cooked side back down on skillet, transfer skillet to oven and cook for 4-5 minutes.
  • Carefully remove skillet from oven using oven mitts, remove steak from skillet, and rest under foil for 10 minutes before serving.  Add compound butter prior to resting for another level of flavor.

*Cooking times can vary based on the steak thickness, grill heat, oven & stove heat, and desired doneness.  We prefer ours more rare but not all do.  Experiment and you will soon find the right combination for your ultimate steak.

 

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