Ingredients
Grass-fed wagyu ribeye steak
Salt
Leftover cold white rice
Methodology Oaxacan chili oil
Microgreens (or chopped cilantro and green onions)
Methodology herbed turmeric ghee
Instructions
As soon as you get the steak, remove steak from wrapper and pat completely dry with paper towels.
Season steak generously with salt on all sides, including the edge all around the steak. Refrigerate until you want to cook it. The longer the salt has to absorb into the steak, the better. Steak also tastes better when the meat is aged, so it’s best to cook your steak last of all your proteins from the grocery store.
When you’re ready to cook the steak, remove it from the fridge and bring it up to room temperature by leaving it on your counter for about 60 minutes.
When the steak is room temperature, heat a cast iron pan to medium with a layer of ghee. The ghee melts and becomes hot and fits into the nooks and crannies of the steak to help it cook and brown more evenly.
Once the pan is hot, plate the steak in the center of the pan. Let it sear without moving it at all for about 3 minutes. Once it no longer sticks to the pan, flip it and sear it for another minute. Remove it from the pan and let it rest for at least 10 minutes.
Using the same pan with all of the steak juice and ghee still in it, add your leftover cold rice and fry it in the juices. Add Oaxacan chili oil. When the rice is brown, plate it and top it with microgreens or freshly chopped cilantro and scallions.