Pan-Seared Rib Eye Steak with Spätzle
Cooking such a thick steak on the stove top could be challenging, but Cook's Illustrated made it easy as usual. Bake steaks at low temperature (275F) first and pan-sear them quickly - I have adapted the method for thin flank steak not so long time ago and that worked very well. I just needed to make sure J's steak would be medium-rare and mine medium by checking the internal temperature closely. Yes, it worked well again. I have tried Alton Brown's Pan-Seared Rib-Eye recipe, which cooks a steak on a super hot cast iron pan. That result was fine too although the entire house got smoked. So this way was better because less smoke and less hot air in the house as well as less risk of burning myself. From now on, it will be my standard method of how to cook thick steak in the house. A side dish was Spätzle, tossed with olive oil and our garden fresh parsley. We also had a small bowl of chilled tomato and cucumber salad. It was a big dinner!
