RIBEYE TOMY HAWK STEAK AND SALAD

In the mood for steak, and this gorgeous whopper fitted the bill, a grass fed 32oz four week dry aged cut of ribeye, seared and slowly pan fried rare, left to rest for five to ten minutes letting all it's glorious juices to settle evenly throughout the steak ensuring every mouthful is going to be succulent and juicy, I served mine with some gently pan fried nutty butter chewy garlic slices on a bed of watercress.  

Prep time 5 minutes / cook time rare 7 minutes, medium 10 minutes

Ingredients

32 oz grass feed ribeye steak on the bone

6 cloves garlic sliced

1 tbsp butter (grass feed)

Sea salt

Fresh black pepper

Heat a skillet or frying pan medium hot, add the butter and garlic and gently pan fry until light golden and the butter has taken on a some light brown colour, keep your heat medium, if your heat is too high the butter will burn and leave a bitter flavour, remove the garlic from the pan and keep to one side.

Pop the pan back on the heat and turn up to high, add you steak and sear both sides for a couple of minutes, then turn the heat down a little and slowly cook to your choice.

To check if your steak is cooked to your choice you can make a incision and look, remembering that during resting your steak will cook on a little bit more, or gently prod your steak and feel the tension, to do this take your thumb and index finger and touch the finger pads together, turn your hand palm facing up and now using your other index finger prod the protruding muscle at the base of your thumb, this is how rare meat feels.

For a medium cooked steak swop your index finger for your fore finger and feel the tension, again move along to the next finger to feel the tension of well done. 

Once your steak is a minute of so away from being cooked to your choice, remove from the pan and rest on a warm plate, loosely cover with foil.  Serve on a bed of watercress, drizzle any resting juices over the salad and top your steak with the garlic and any cooking juices left in the pan, season with sea salt and fresh ground black pepper.