Bold Garlic-Butter Ribeye with Chili Prawns

Instrucciones

1. 1

   Take the steaks from the refrigerator 30 minutes before cooking. Pat them completely dry, then season generously with salt and black pepper. Moisture is the enemy of a proper crust.

2. 2

   Heat a heavy skillet until it is smoking hot. Add the olive oil, then the steaks. Sear without moving for 2–3 minutes per side, until deeply browned. Sear the edges as well.

3. 3

   Reduce the heat to medium. Add 1 tablespoon butter and two crushed garlic cloves. Baste the steaks continuously for 1–2 minutes. Cook until the center reaches 52–54°C for medium-rare, then rest for 8 minutes.

4. 4

   While the steaks rest, add the remaining butter to the pan over medium heat. Add the sliced garlic, chili flakes, and smoked paprika. Cook for 30 seconds—do not burn the garlic.

5. 5

   Add the prawns and season with salt and pepper. Cook for 60–90 seconds per side, just until pink and opaque. Overcooked prawns are rubber, and we’re not serving that.

6. 6

   Stir in the Worcestershire sauce, lemon juice, and parsley. Toss the prawns through the glossy, spicy butter.

7. 7

   Slice the rested ribeye against the grain and plate with the prawns. Spoon every drop of that sauce over the top and serve immediately.