Ribeye

On the stove

Cast iron skillet on the highest gas setting, preheated 3–4 minutes until lightly smoking. Sear 2–3 minutes per side without moving. Add butter, garlic, and thyme in the last minute and baste the steak continuously. Rest 8 minutes after cooking.

On induction

Cast iron at level 8–9. Preheat 3 minutes. Induction reaches high temperatures very efficiently, creating an excellent Maillard crust. Sear 2–3 minutes per side, then reduce to level 5–6 for finishing. Add butter and herbs and baste. The marbling renders beautifully at these temperatures.

Over an open fire

Ideal for ribeye — the fat renders over coals and creates flavor-enhancing flare-ups. Use charcoal or hardwood. Grill 3–4 minutes per side over high direct heat. Move to the cooler grill edge if flames become too aggressive. Rest on a warm plate for 8 minutes.

🌿 Garlic & rosemary rub

Lets the marbling speak. Salt and aromatics — that's it.

30 min – 2 h

Ingredients

• • 2 tsp coarse sea salt
• • 1 tsp freshly cracked black pepper
• • 3 cloves garlic, grated
• • 1 tsp fresh rosemary, finely chopped
• • 1 tsp fresh thyme, finely chopped
• • 2 tbsp olive oil

Method

1. Pat the steak completely dry with paper towels.
2. Mix all ingredients into a coarse paste.
3. Rub all over the steak. Let it rest at room temperature 30–45 minutes before searing.
4. Sear in a screaming-hot cast-iron pan — the marbling does the rest.

🥢 Asian sesame & soy

Crispy crust, big umami. Inspired by Korean steakhouses.

30 min – 12 h

Ingredients

• • 3 tbsp tamari or soy sauce
• • 2 tbsp toasted sesame oil
• • 1 tbsp balsamic vinegar
• • 1 tbsp brown sugar
• • 1 tsp sriracha (optional)
• • 2 cloves garlic, grated
• • 1 tsp grated fresh ginger

Method

1. Whisk all ingredients in a shallow dish.
2. Add the steak, turn to coat, then refrigerate 30 min – 12 h.
3. Pat dry before searing — the sugar will caramelize fast in the pan.
4. Finish with toasted sesame seeds and sliced spring onion.