Back in the day, and not that long ago, I contracted with World Market to give monthly cooking demos in their luxurious demo kitchen based in Sunset Park, Brooklyn. I’m not one for self-flattery, but the demos were pretty easy for me and lots of fun because I love to teach people how to cook. However, one demo, in particular, stands out in my mind, which I’d like to share with you here.
Similar to stand-up comedy, I liked to start each demo by saying something provocative to the crowd, something that would hold their interest. And on that particularly cold Saturday afternoon, this past November, I announced to the group that I’d be teaching them how to cook restaurant-quality steak with three ingredients and few tools, all in about fifteen minutes. I suppose one man in the crowd didn’t believe me and decided to challenge me. A heckler, I thought to myself. “That can’t be done,” he said. I took a deep breath and kept my cool and responded by saying that he should stick around to see me do that very thing.
So, he did, and I did.
Here’s the recipe for you to try followed by some images.
Seared Beef Rib-Eye Steak with Creamy-Herbed Horseradish Sauce
For the steak
1 bone-in or boneless beef rib-eye steak, (about 2 lbs., and about 1-1/2 inches thick)
2 Tbs. grapeseed, sunflower, vegetable, or canola oil
Freshly ground black pepper
Horseradish sauce (recipe follows)
For the horseradish sauce (optional)
1 cup room temperature sour cream
¼ cup drained prepared horseradish
¼ cup thinly sliced fresh chives
3 Tbs. mayonnaise
2 Tbs. finely chopped fresh parsley
Kosher salt and freshly ground black pepper
½ tsp. granulated garlic
Cook the steak
Pat the steak very dry with paper towels, and season both sides very generously with salt (I usually use about 3 teaspoons for both sides). Put the steak on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 3 to 4 hours or up to overnight. Let the steak come to room temperature for about 1-1/2 hours before cooking.
Position a rack in the center of the oven and heat to 425°F. Set a wire rack on a rimmed baking sheet that has been lined with foil and set aside.
Heat the oil in a large, oven-proof, heavy-duty skillet (preferably cast iron) over medium-high heat until it shimmers, about 2 minutes (note that if you’re not using cast iron, it’s best to heat the dry skillet over medium heat for 1 minute before adding the oil. Once the oil is added to the dry pan, it should begin to shimmer in about 45 seconds). Season the steak on both sides with 1/2 tsp. pepper. Add the steak to the skillet and cook until its brown around the edges and releases easily from the pan, about 3 minutes. Flip and cook the other side until brown, about 3 minutes.
Transfer the steak to the rack on the prepared baking sheet and roast until cooked to your liking, 8 to 9 minutes for medium-rare (130°F to 135°F). Transfer to a cutting board, tent with foil, and let rest for 15 to 20 minutes.
To serve, carefully cut away the bone if using bone-in rib-eye. Carve the steak into thin slices. Pour any reserved juices over the meat. Serve with the horseradish sauce.
Prepare the horseradish sauce
While the steak rests, whisk all the ingredients for the horseradish sauce in a medium bowl. Set aside until ready to serve the steak.
By the end of the demo, not only had he tasted innumerable samples, he gave me a standing ovation, insisted on taking my picture, and of course, wanted the recipe.
I’ve included a horseradish sauce recipe, too, but the steak is good enough to be served all by itself. Besides, I did say only three ingredients (steak, salt, and pepper), didn’t I?