Every once in a while, I crave a juicy steak with a perfectly browned crust. Until recently, this craving was only satisfied during celebrations at fancy restaurants. But I was determined to recreate the gourmet-quality steak at home so my family wouldn’t have to wait so long in between. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center. The beef is topped with savory miso butter for the ultimate steak experience.
Rest the ribeye steak right after searing to allow for carryover cooking to finish (page 203). About 10 minutes should suffice, or until the internal temperature drops 5 degrees or below its maximum temperature right when it was taken out of the pan. The juices redistribute more evenly throughout the inside of the steak and thicken as it cools.
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