The best way to gauge when a steak is done is to use a digital meat thermometer. You can insert a thermometer into the thickest part of the steak and monitor the cooking progress so you know when to remove it from the heat. I prefer to cook my steaks to a medium doneness level. I don’t recommend cooking meat over 150 degrees Fahrenheit because it can get tough or dry.
Keep in mind that the rib eyes must rest for at least 5 minutes before being cut. It is best to remove the meat from the heat a few degrees before it reaches your desired internal temperature, as the steaks will continue to cook while they are resting.
* ingredients :
°4 rib-eye steaks 10-12 ounces each, can be boneless or boneless
°1/2 tablespoon of a neutral-flavored oil, such as safflower oil, canola oil, grapeseed oil, or peanut oil
°Kosher salt and freshly ground pepper, to taste
°4 tablespoons of butter
°4 crushed garlic cloves
°4 sprigs of fresh rosemary
*Directions:
Leave the steaks at room temperature for 20 minutes.
Season the steaks on both sides with salt and pepper to taste.
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