A Perfect Steak with Chili Garlic Oil
This recipe is largely adapted from and inspired by Aran Goyoaga’s absolutely wonderful new book, Cannelle et Vanille. Her recipe needs nothing, I’m just weaving in a few of my own steak tricks as well, as I cook steak almost exclusively on the stovetop (I don’t know how to grill), and this recipe includes a few of my own Kitchen Little steps – things that I do every time to ensure that perfection. The outcome is an incredibly delicious, fool-proof steak, every single time.
- Yield: 4 servings
- Method: Pan-Searing
Ingredients
2 boneless ribeye steaks, about 1” thick (I love these)
3 tsp kosher salt, divided, plus more if needed
1/2 cup olive oil (not extra virgin)
½ tsp crushed red pepper flakes, or more to taste
2 garlic cloves, grated or minced
Lots of freshly cracked black pepper, to finish
Instructions
- Place the steaks on a plate, pat them very dry with a paper towel, and allow them to rest, out of the fridge, for 30 minutes before cooking begins.
- Meanwhile, prepare your garlic chili oil. In a small saucepan over medium heat, add the olive oil, red pepper flakes, 1 tsp of salt, and the garlic. Allow the oil to heat up, barely coming to a simmer. Once it does, turn off the heat. Let the oil infuse with the chiles and garlic.
- Once the steaks have rested for 30 minutes, place a large (12-inch), heavy skillet (I use my cast-iron pan) over high heat. Allow it to heat up for about 6 to 8 minutes. It will smoke when it’s actually hot enough. Liberally season the steaks with salt on each side. (I use about 1 tsp per steak, give or take).
- Once the pan is screaming hot, cook the steaks (no oil needed; they’re fatty enough) on the first side until a nice brown crust has formed and they no longer stick to the pan; about 3 minutes. Flip the steaks and cook on the other side for another 2 to 3 minutes, or until a meat thermometer reads somewhere between 125 degrees F and 130 degrees F (for medium rare).
- Transfer the steaks to a cutting board, let them rest for just 5 minutes, and then slice against the grain. Return the sliced steaks to the pan, now set over low heat. And spoon some of the warm chili garlic oil over top, allowing it to seep down and around each slice, flavoring every bite. This will warm the steak back up. Season with lots of freshly cracked black pepper (doing this now ensures the pepper doesn’t burn during cooking).
- Serve as soon as possible, with the remaining chili oil on the side.
Notes
A meat thermometer is recommended for this recipe.